KevinD Posted July 1, 2008 Share Posted July 1, 2008 Whats the difference between a t-bone and a Porterhouse? On both there is a small piece of meat on one side of the bone and a large piece on the other. Why is the small side always more tender than the large side and why is the large side always more tender on the Porterhouse than the t-bone? If you cut the small side off and sell it by it's self what is it called? And what then happens to the large side? Is it packaged as something else? What is it called? Why does the fat on the edge on some cuts of meat turn to gristle and on others it turn soft and full of flavor? And finally - What are you putting on the grill this Friday? Happy 4th! :D Quote Link to comment Share on other sites More sharing options...
Jerry W. Posted July 1, 2008 Share Posted July 1, 2008 They are both out of the hindquarter. The t-bone is from the front end of the hindquarter. The porterhouse is the next cut but before the sirloin. The smaller tender part of the t-bone is the tenderloin (which would be the backstrap). As far as grilling on the 4th. I have a beef brisket that we will smoke but, since that will take many hours, I may need one of the t-bones to keep up my strength. Have a safe holiday, Jerry Quote Link to comment Share on other sites More sharing options...
HWooldridge Posted July 1, 2008 Share Posted July 1, 2008 I'm doing pork ribs this Friday as I have a good process that makes 'em tender and juicy. About an inch thick T-bone is probably my favorite cut - filets are good but it's hard to beat a nice T-bone with a baked potato and some sauteed mushrooms. Quote Link to comment Share on other sites More sharing options...
Thomas Dean Posted July 1, 2008 Share Posted July 1, 2008 What's T-Bone?!? And Porterhouse? I think you are talking about different cuts of beef but not sure....hhmmm. I DO know what potatoes are!!!! :) Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted July 1, 2008 Share Posted July 1, 2008 TD is just pulling your leg---if he really talked that way in TX they would give him a ride to the border on a rail so as not to mess up the tar and feather job... Quote Link to comment Share on other sites More sharing options...
triw Posted July 1, 2008 Share Posted July 1, 2008 Tbones and porterhouse steaks come from the back bone. Tbones usually come from the area clostest to the tail (therefore smaller and the porterhouse is closer to the shoulder). The smaller piece of meat is the tenderloin and the other if trimed from the bone is a ribeye steak or if left whole is a prime rib roast. Quote Link to comment Share on other sites More sharing options...
brucegodlesky Posted July 1, 2008 Share Posted July 1, 2008 We'll be having griled speedbeef Quote Link to comment Share on other sites More sharing options...
Bentiron1946 Posted July 1, 2008 Share Posted July 1, 2008 Someone is actually having meat for a meal? Must be nice especially if it has a name!:D Quote Link to comment Share on other sites More sharing options...
Steve Sells Posted July 3, 2008 Share Posted July 3, 2008 didn't you know this List is FULL of carnivores PETA: should mean People Eating Tasty Animals Vegetarian: Old Neanderthal term for poor hunters Vegetables: what food eats. Quote Link to comment Share on other sites More sharing options...
Justin Caradoc Posted July 3, 2008 Share Posted July 3, 2008 I name all of the meat that hits my plate. weather it is beef, pork, or deer. All get the same name and that is DINNER. :) Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.