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The smaller portion of a T-bone, when sold alone, is known as a filet mignon (called fillet steak in Commonwealth countries and Ireland), especially if cut from the small forward end of the tenderloin. Experts differ about how large the tenderloin must be to differentiate T-bone steak from porterhouse.
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.
When still attached to the bone, and with a piece of the tenderloin also included, the strip steak becomes a T-bone steak or a porterhouse steak, the difference being that the porterhouse is cut from further rear and thus has a larger portion of tenderloin included. The strip steak may be sold with or without the bone.
For instance, the beef cut from the rib can be used for back ribs, cowboy steaks, or ribeye, which can be roasted, grilled, or pan seared. Just be sure to use your trusty meat thermometer to get ...
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 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.
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