T-bone and porterhouse are beef steaks cut from short loin (called sirloin in Commonwealth and Irish countries). Both steaks included a "T" bone with meat on each side. The Porterhouse beer is cut from the back end of short loin and thus includes more tenderloin steaks, along with (on the other side of the bone) a large steak strip. The steak bone is cut closer to the front, and contains a smaller portion of tenderloin. Smaller portions of T-bone, when sold on their own, are known as filet mignon, especially when cut from the small front end of the tenderloin.
There is little agreement among experts about how big the tenderloin should differentiate the T-bone steak from the porterhouse. The US Department of Agriculture's Meat Buy Meal Specification states that the tenderloin from the porterhouse should be at least 1.25 inches (32 mm) thick, while the T-bone must be at least 0.5 inches (13 mm). However, steaks with large tenderloin are often called "T-bone" in restaurants and steakhouses although technically a porterhouse.
Due to their large size and the fact that they contain meat from two of the most valuable pieces of beef (short loin and tenderloin), T-bone steaks are generally regarded as one of the highest quality steaks, and the prices at steakhouses are high. Porterhouse steaks are even more appreciated for their larger tenderloin.
In the United States, T-bone has a meat cutting classification of IMPS 1174; locker is IMPS 1173.
In the use of English, followed in Commonwealth countries, "porterhouse" often means British sirloin steak (ie a US steak strip) on the bone, ie without tenderloin on the other side of T-bone. However, at this time some British on-line butchers also offer American style tavern steaks.
In New Zealand and Australia, Porterhouse is a striploin steak of bone.
Video T-bone steak
"etherologi Porterhouse"
The origin of the term "beer shop" is a debate, with some cities and companies claiming to have created it. The Oxford English Dictionary traces the etymology of Martin Morrison's owner who served the great T-bones in Pearl Street (Manhattan) "Porter House" around 1814, while noting the lack of contemporary evidence to support the story. The origin of this story gained fascination in the late 19th century, but others argue that the Cambridge and Massachusetts hotel and restaurant owner named Zachariah B. Porter lent his name to a piece of beef, and the other claimed the steak took its name from various century- 19 US or restaurant called Porter House, such as Porter House Hotel in Flowery Branch, Georgia.
Maps T-bone steak
Anatomy of T-bone
To cut the T-bone from cut livestock, the lumbar spine is sawed halfway through the vertebral column. The downward branch of 'T' is the transverse process of the vertebrae, and the meat surrounding it is the spinal muscle. The small half circle at the top of the 'T' is half of the vertebral foramen.
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Steak T-bone and porterhouse are suitable for fast dry cooking methods, such as grilling or roasting. Because it contains less collagen relative to other pieces, longer cooking time is not required to soften the meat. The bones also heat up inside the meat so that it cooks more evenly and prevents the meat from drying and shrinking during cooking. The meat near the bone will be cooked slower than the rest of the steak, and the tenderloin will tend to reach the desired temperature before the strip. Bistecca alla Fiorentina
Bistecca alla fiorentina , or "Florentine style beefsteak", consisting of T-bone traditionally sourced from Chianina or Maremmana beef breeds. As a favorite of Tuscan cuisine, steak is roasted on wood or charcoal fire, seasoned with salt, sometimes with black pepper, and olive oil, applied as soon as the meat is retired from the heat. Cut thick and very large, "Bistecca" is often divided between two or more people, and traditionally presented very rare, sometimes garnished with lemon slices, if not accompanied by red wine, and accompanied by Tuscan beans as a side dish.
See also
- List of steak dishes
- Meat on the bone
- Rib eye steak
References
External links
- "USDA Institutional Meat Buying Specs". Ã, (687Ã, KiB)
- "Cuts Cuts Chart" (PDF) .
- The home page of Porter's home name
Source of the article : Wikipedia
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