ce839d2f_ardiesmill___Tombuie__Scotland__DESCRIPTION
[CUT] Porterhouse Steak [USE] Fry/ BBQ/Grill [DESCRIPTION] 
There seem to be multiple definitions of a porterhouse with one common theme - they're all HUGE! Two most popular definitions are a 32 Oz (~1kg) rump (Heugh-bone steak) or a double T-bone, taken from further down the sirloin & fillet where it's bigger.
Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland
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