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Culinary Dictionary
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| Category: Meats and poultry |
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| Term(s) | ||
Beef T Bone | ||
 The T-bone and Porterhouse are steak cuts of beef. They consist of a T-shaped bone with meat on each side. The larger side contains meat from the strip loin, whereas the smaller side contains the tenderloin.
T-bone steaks are generally considered one of the highest quality steaks and prices at steakhouses are accordingly high. In the United States, the T-bone has the meat-cutting classification NAMP 1174. Nutrition Fact: Excellent source of:
Good source of:
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