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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).
A thick slice of beef tenderloin A section of braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until lightly browned, about 3 to 4 minutes each. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys. [2]
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).
the tenderloin, which is the most tender, can be removed as a separate subprimal, and cut into filet mignons, tournedos or tenderloin steaks, and roasts (such as for beef Wellington). 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 ...
Here's my guide to different steaks and things you need to know when cooking each cut, from filet mignon and T-bone to New York strip and flank. I'm a professional chef.
The strip steak may be sold with or without the bone. Strip steaks may be substituted for most recipes calling for T-bone and porterhouse steaks, and sometimes for fillet and rib eye steaks. A bone-in strip steak with no tenderloin attached is sometimes referred to as a shell steak. [9]
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As the name implies, a standing rib roast is cooked “standing,” so the curved ribs hold the roast upright. If a butcher removes and discards the ribs, the cut won’t be sold as a standing rib ...