Cut taken from the LoinLoin Porterhouse Steak

Beef - Retail Cut - Loin Porterhouse Steak

  • Steak cut less than 2 inches thick (usually around 1 inch thick).
  • Contains vertebrae bone (the "T" bone).
  • Contains three primary muscles - the larger muscle is the top loin, the smaller muscle on the opposite side fo the vertebrae is the tenderloin (at least 1 1/4 inches wide, and the jump muscle (small muscle attached ot the outside edge of the top loin muscle).
  • Has some fat along the top loin edge.

*Cookery Method = Dry

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