Porterhouse steak

Porterhouse steaks

Raw T-bone steak

The porterhouse steak , like the T-bone steak , is cut from the flat roast beef with fillet and bone . The two very similar cuts differ mainly in the thickness and the larger proportion of fillet in the porterhouse steak .

It usually has a thickness of about 6 cm and a weight of about 700 to 1000 g. The name porterhouse steak is derived from the name given to British and American inns in which porter beer was served. According to other sources, he is traced back to the American Zacharias B. Porter. The term T-Bone-Steak follows the English name for the T-shaped bone; a thickness of about 4 cm and a weight of about 600 g are common. In Italy , the grilled specialty from Tuscany is called Bistecca alla fiorentina .

Since bovine spine was withdrawn from the market on suspicion that the spinal cord it contained could transmit BSE , these steaks on the bone were not available in the EU from 2002 to 2005.

Web links

Commons : T-Bone Steaks - Collection of Images, Videos, and Audio Files

Porterhouse steak . In: Lebensmittellexikon.de
T-bone steak . In: Lebensmittellexikon.de

Individual evidence

↑ Strict controls justify exemption: Ireland defends itself against T-bone steak ban ; Reuters article on Handelsblatt.com, February 8, 2001
↑ T-bone steak & Bistecca fiorentina approved again soon ; ( Memento from July 18, 2012 in the Internet Archive ) Press release from the Representation of the European Commission in Germany from October 5, 2005 on the Talking Food website.

[1] Strict controls justify exemption: Ireland defends itself against T-bone steak ban ; Reuters article on Handelsblatt.com, February 8, 2001

[2] T-bone steak & Bistecca fiorentina approved again soon ; ( Memento from July 18, 2012 in the Internet Archive ) Press release from the Representation of the European Commission in Germany from October 5, 2005 on the Talking Food website.