This well-marbled classic steakhouse cut consists of two tender steaks - the strip and tenderloin - connected by a telltale T-shaped bone.
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What is the difference between T-bone and Porterhouse?
The T-bone and Porterhouse are both cuts sliced from the Shortloin and include the striploin (strip steak) on one side and tenderloin on the other. Porterhouses are taken from the thicker end of the tenderloin whereas T-bone steaks have less tenderloin. When there is no more tenderloin left, the steak is known as a bone-in Striploin or Strip steak.
About the producer:
What is the Certified Angus Beef®️ brand?
The Certified Angus Beef ®️ brand is a label recognizing exceptional Angus beef that is tasty, tender and juicy. Other labels may say Angus, but that’s where the similarities end. The brand, established in 1978, is truly a stamp of exceptional quality, and your sign of a great meal. We work with family farmers and ranchers to help them raise the very best Angus beef, and monitor its progress through every stage of the journey. In fact, our bosses are in boots: Certified Angus Beef LLC is a nonprofit entity owned by the American Angus Association ®️ and its farmer members.
Note: Actual product may be slightly different from image.
