Porterhouse Steaks Muscle/Characteristics-Porterhouse Steaks are cut
from the Sirloin End of the Shortloin NAMP# 174. The Shortloin consists of the Striploin and Tenderloin connected by a T –Shaped Bone. To be classified as a Porterhouse the steak must have at least 1 ¼”of Filet from the center bone. The Porterhouse is a prized cut for having the best of 2 cuts, however, the larger end of the filet comes with the vein end of the strip. There are only 1 to 2 No-Vein Porterhouse Steaks per shortloin and if specified would come with an upcharge.
Menu Buzzwords-
Porterhouse Steak, T-Bone Steak, Bisteccaalla Fiorentina, Tuscan Style.
Applications-The Porterhouse should be grilled or Broiled and can be served on the bone, or will often be cut off the bone tableside (for 2). Great care and precision are necessary to get both the strip side and filet side done to the same temperature at the same time.
Stock Status D D D D D
Item Code
Pack Size
Brand
Description
5237146
8/18 OZ
CABBHNP
STEAK PORTER 1\2"TL
4481099
8/20 OZ
CABBHNP
STEAK PORTER 1\2"TL
0782330
6/30 OZ
CABBHNP
STEAK PORTER 1\4"TL
5237548
8/20 OZ
BHB/NPM
STEAK PORTER 1\2"TL CH
5237595
7/24 OZ
BHB/NPM
STEAK PORTER 1\2"TL SEL
S=STOCKED D=DEMAND STATUSorder by 11:30am for next day delivery! =CERTIFIED ANGUS BEEF® BRAND
Rhode Island 17