Meat & Bones: let’s talk about bones
Meat connoisseurs will say, “Well, it’s practically the same thing, three twin brothers cut from the same cut.” Yes, that’s right, the cut one, but the differences are still there.
A little bit of facts. All three of these steaks are cut from a piece called Shortloin, which contains two different cuts. Along one side of the bone is a thin edge (Striploin), on the second side — tenderloin (Tenderloin). Thus, when cutting the cut, Porterhouse and T-Bon steaks combine two types of meat: a tender tenderloin on one side of the T-bone and a thin edge on the other. A club steak (also called a Striploin on the bone) contains only a thin edge, without cutting. The weight of steaks usually ranges from 600 to 900 grams.
The porterhouse is cut from the back of the Shortloin cut, so this steak contains more of the tenderloin than the T-bone steak. It is believed that the clippings in the Porterhouse should be at least 32 millimeters in the widest part of the piece, while the T-bone — at least 13 millimeters.
Porterhouse is also called “king steak” — very big, very juicy and very tasty. It combines the unique aroma of Striploin and the unique tenderness of filet-minion (tenderloin). It must be prepared carefully, because when the tenderloin is fried to Medium rare (Medium Rare), Striploin will already be roasted Medium (Medium). Then the Porterhouse will turn out surprisingly gentle, with a light nutty aroma, which gives the steak a bone, and stunningly juicy. Everyone at least once should try this magnificent steak. How to cook it, see the video below.
Due to the presence of bone, with proper cooking meat gets a special flavor with a nutty note. Not for nothing it is preferred by all gourmets of the world. A striking example of such dishes are all your favorite ribs for grilling and ribs Asado, which can also be purchased in our store.
Many managed to appreciate the novelties that have become a real opening of the season.