A porterhouse, he says ... it's chiefly because they both come from the same section of the cow. The short loin is a part of the loin primal, a section of the steer below the backbone, between ...

The porterhouse is that beautiful cut of meat with a large, T-shaped bone in the middle—the larger side represents the strip loin and the smaller side is a portion from the tenderloin.

The porterhouse is also typically a little more expensive (due, in part, to its larger size). Beef prices vary partly because of the abundance or scarcity of a particular cut of meat. That's one ...

Some people swear by a porterhouse or a T-bone ... The rib eye is cut from ribs six through twelve on the cow, between the loin and the shoulder. If you’re getting more than one bone in your ...