what kind of meat is on a t-bone
beef
title: T-bone steak text: T-bone steak The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). Both steaks include a "T"-shaped bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. The smaller portion of a T-bone, when sold alone, is known as a filet mignon, especially if it's cut from title: T-bone steak text: 18th to early 20th century), Porter Square was flanked by cattle yards that used the Porter rail head to transport their beef throughout the US. Still others claim the steak takes its name from various other 19th Century U.S. hotels or restaurants called Porter House, such as the Porter House Hotel in Flowery Branch, Georgia. To cut a T-bone from butchered cattle, a lumbar vertebra is sawn in half through the vertebral column. The downward prong of the 'T' is a transverse process of the vertebra, and the flesh surrounding it is the spinal muscles. The small semicircle at the title: T-bone steak text: top of the 'T' is half of the vertebral foramen. T-bone and porterhouse steaks are suited to fast, dry heat cooking methods, such as grilling or broiling. Since they contain a small amount of collagen relative to other cuts, longer cooking times are not necessary to tenderize the meat. The bone also conducts heat within the meat so that it cooks more evenly and prevents meat drying out and shrinking during cooking. The meat near the bone will cook more slowly than the rest of the steak, and the tenderloin will tend to reach the desired temperature before the strip. title: T-bone steak text: meat, but from a calf, is used for "Cotoletta alla milanese", which consists of 1.5 cm-thick cuts which are battered in breadcrumbs and fried in clarified butter with salt. T-bone steak The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). Both steaks include a "T"-shaped bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to title: T-bone steak text: of beef (the short loin and the tenderloin), T-bone steaks are generally considered one of the highest quality steaks, and prices at steakhouses are accordingly high. Porterhouse steaks are even more highly valued owing to their larger tenderloin. In the United States, the T-bone has the meat-cutting classification IMPS 1174; the porterhouse is IMPS 1173. In British usage, followed in the Commonwealth countries, "porterhouse" often means a British sirloin steak (i.e. US strip steak) on the bone, i.e. without the tenderloin on the other side of T-bone. However, nowadays some British on-line butchers also offer American style porterhouse steaks. In