T-Bone Steak Delivery or Pickup
The Instacart guide to T-bone steak
About T-bone steak
T-bone steaks are two cuts of meat in one neat piece: the filet mignon and the New York strip. The T-bone steak derives its name from the T-shaped portion of bone that separates the abdominal, internal oblique muscles. These muscles are more commonly known as the tenderloin and strip steak. The T-bone steak comes from the short loin primal cut toward the front. The T-bone steak is often confused with the porterhouse steak because both cuts include the tenderloin on one side and the strip steak on the other.
The difference stems from the size of the tenderloin. T-bones come from the front of the loin, where the tapered end of the tenderloin gets smaller. Porterhouse steaks come from the rear side of the loin, where the thickest portion of the tenderloin resides. The strip steak's size stays in proportion to that of the tenderloin, getting larger or smaller as you move back to front.
Most experts cannot agree about how thin the tenderloin portion must be to qualify the cut as a T-bone or porterhouse. According to the United States Department of Agriculture (USDA), the tenderloin of a porterhouse must be at least 1.25 inches at its thickest point. The USDA states that a T-bone must have a tenderloin that measures at least 0.5-inch thick, which doesn't leave a lot of tenderloin on your T-bone. Many restaurants use both names to describe the same cut, but a grocer must adhere to the USDA's guidelines on meat purchasing specifications.
The two cuts in the T-bone steak are the most prized cuts of beef and considered one of the highest-quality cuts, second only to the porterhouse. The tenderloin has a fine grain and very little fat. The muscle's lack of use makes it naturally tender. The strip steak muscle on the other side of the T is little used but has some natural fat marbling. Together, the T-bone offers two distinct flavors and textures that any steak lover will enjoy.
T-Bone Steak Near Me
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