I was a butcher during college and let’s simplify this a bit. In T-bones the top is NY strip and the bottom is a fillet and you said this pretty clearly but that should be common knowledge to most. For normal people a porterhouse will have a fillet about as big a 4 adult fingers and it’s marbling will be more. It also will generally be the largest in the case by both thickness and bigger around with a more gristle. When cutting shortloins our policy was that the first 2 steaks off was the porterhouse. We never labeled them as porterhouses because the price jumped like a dollar per pound and we would end up reducing them 8 out of 10 times.
exactly mostly in steak restaurant porterhouse is more expensive than a T bone but most of the time if you order porterhouse they will serve you T bone
I know that the Porterhouse has the bigger tenderloin but strip part of it sucks! Thus in order to get the right and truthful cost of that cut of steak one needs to cut the loin part out, weigh it and do the math from that point.
I was a butcher during college and let’s simplify this a bit. In T-bones the top is NY strip and the bottom is a fillet and you said this pretty clearly but that should be common knowledge to most. For normal people a porterhouse will have a fillet about as big a 4 adult fingers and it’s marbling will be more. It also will generally be the largest in the case by both thickness and bigger around with a more gristle. When cutting shortloins our policy was that the first 2 steaks off was the porterhouse. We never labeled them as porterhouses because the price jumped like a dollar per pound and we would end up reducing them 8 out of 10 times.
You'd be surprised. Many/most people don't pay that much attention. I appreciate your feed back.
exactly mostly in steak restaurant porterhouse is more expensive than a T bone but most of the time if you order porterhouse they will serve you T bone
Thank you! I was about to get mad at Outback Steakhouse 😂😂😂
You have great teeth and I loved this clip even more when you said "the more you know".
I know that the Porterhouse has the bigger tenderloin but strip part of it sucks! Thus in order to get the right and truthful cost of that cut of steak one needs to cut the loin part out, weigh it and do the math from that point.
I trim the short loin everyday at work 😭😭 it’s lowkey a lot of work
Really? So the author of the name thought that was better putting another name in the same piece of meat instead of "bigger t-bone" ?
Let him cook 🔥
you look like if Gus Fring had 0% evil in him
Was that a Community reference? 😅
@@meadahagainomgg i haven’t seen it yet but giancarlo esposito being in it gives me even more reason to watch
I learned something new today 🙌🏾❤️ thanks YT algorithm ❤
What do you season with?
Thanks for the info I was literally just looking for what the differences was now I know thanks
Thanks
Why I thought LL had a cooking channel lol
Nice
Definitely
Um. No. I don’t believe you
Well yes, but actually no.
He’s the pro. ur not. grow up. 🫥🫥🫥
I’m yes and there isn’t a no that’s just how it is plain and simple
Let me call someone wrong but not explain myself cause I’m a big coward loser
@Bro-hx9yf didn't call him out. Just emphasizing his point. Yes it is a "t-bone" but no it's not.
❤❤❤ i just learned something, now I have to save 200 Dollars to ask my wife out to a steak house😂😂😂😂😂❤🫂