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Raw porterhouse steak showing the characteristic lumbar vertebrae, moderate marbling (adipose tissue within the spinal muscles) with the tenderloin (or filet) and larger strip steak portions. The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland).
Ah, the rib! It's located high on the back of the cow that doesn't get much exercise, so it's prized for being particularly juicy and tender. You'll often see cuts of the rib used for a Christmas ...
The noble bone-in ribeye, for one, has gone up $1.50 since last fall. Yet, even with these price hikes, Roadhouse remains a good value, at least compared to its competitors.
Popular premium cuts of beef include T-bone, New York strip, and filet mignon - all of which come from the loin of the animal. Ribeye is a more flavorful cut that comes from a cow's rib.
They can also be cut bone-in to make parts of the T-bone and porterhouse loin steaks. The round contains lean, moderately tough, lower fat (less marbling) cuts, which require moist or rare cooking. Some representative cuts are round steak, eye of round, top round, and bottom round steaks and roasts.
Faux filet or contre filet: the boneless uppercut of the loin, corresponding to the larger, less tender part of a porterhouse or T-bone steak; Bifteck: cut from the larger, less tender end of the filet, or any lean, boneless steak from a reasonably tender part of the animal
The most expensive steak, the 23-ounce porterhouse t-bone, is also up $2 over the past year to $34.99, while the chain's cheapest cut and #1 top-seller, the 6-ounce sirloin, is up 50 cents to $14. ...
Short loin is the American name for a cut of beef that comes from the back of the cattle. [1] It contains part of the spine and includes the top loin and the tenderloin.This cut yields types of steak including porterhouse, strip steak (Kansas City Strip, New York Strip), and T-bone (a cut also containing partial meat from the tenderloin).
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