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Porterhouse steak enjoys a fantastic reputation among meat lovers and is one of the most popular cuts in fine steakhouses worldwide The tenderloin and the strip steak A porterhouse steak is a premium.
It contains two muscles, the tenderloin and the strip loin. A complete cut overview the porterhouse steak is a prized cut in the world of beef, celebrated for its unique combination of two premium cuts Discover where the porterhouse steak is on a cow, its unique anatomy, and tips for cooking this delicious cut to perfection.
The porterhouse steak comes from the rear end of the short loin
The short loin is a section located towards the back of the cow, just before the hindquarters This area is responsible for providing some of the most tender and flavorful cuts of meat Learn how to cook it, where it comes from, why that name and more in our deep dive guide. Explore a detailed porterhouse steak cut diagram to understand the anatomy of this premium beef steak, including the location of the tenderloin and striploin portions.
The porterhouse steak is cut from the short loin section of the cow, which is located at the rear, between the rib and sirloin sections The primary difference is the size of the tenderloin. What is a porterhouse steak
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