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: Jack's Creek
Jack's Creek is a vertically integrated family owned and operated beef business. We pride ourselves on producing the best quality beef for you, your family and friends to enjoy time after time! Jack's Creek is a leading company in Australian premium beef production and multi award winner in the ‘World’s Best Steak’ competition for 2021, Awarded gold medals for the World’s Best Grain Fed Steak , World’s Best Fillet Steak as well as the World’s Best Ribeye Steak.
Only producing beef from top performing Wagyu and Angus cattle ensures that every product delivers an exceptional eating experience.
Jack's Creek is anything but standard. With care and precision applied across the complete supply chain, you can rest assured that every cut will be tender, juicy and packed with flavour.
