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2. T-bone steak - Wikipedia

   en.wikipedia.org/wiki/T-bone_steak

   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).

3. From Aldi to Costco: Here’s How Much a Steak Dinner ... - AOL

   www.aol.com/aldi-costco-much-steak-dinner...

   Beef Choice Angus Ribeye Steak: $15.97/lb. – $25 avg. price per package Choice Angus Petite Filet Mignon: $21.82/lb. – $16.91 per package Simply Perfect Russet Potatoes: $2.83 for 5 lbs.

4. I Tried Every Steak at Texas Roadhouse & One Blew Me Away - AOL

   www.aol.com/tried-every-steak-texas-roadhouse...

   After cutting away the meat, the bone itself weighed a hefty 4.6 ounces, which translates to 14.8 ounces of actual edible beef on that plate. The look : Massive, taking up nearly the entire 11 ...

5. The Best Under-the-Radar Steakhouse in Each State - AOL

   www.aol.com/finance/best-under-radar-steakhouse...

   Claim to fame: In business for 25 years, Southside Steakhouse offers dry-aged and wet-aged beef. Dig into a Delmonico steak made with bone marrow butter or a filet mignon with classic béarnaise ...

6. Strip steak - Wikipedia

   en.wikipedia.org/wiki/Strip_steak

   The strip steak (sirloin steak in Britain, South Africa, and Australasia, also porterhouse steak in Australasia) is a cut of beef steaks from the short loin of a steer.It consists of a muscle that does little work, the longissimus, making the meat particularly tender, [1] although not as tender as the nearby psoas major or tenderloin.

7. Short loin - Wikipedia

   en.wikipedia.org/wiki/Short_loin

   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).