Posts : 3795 Join date : 2013-05-06 Age : 80 Location : Kansas City
I suppose a porterhouse is the same as it is on a cow. Along the spine, just below the rib cage and down to the small of the back are the steaks or chops. The first ones are the largest and should be the same as a Porterhouse. After that comes the chops or T-bones.
Posts : 10368 Join date : 2013-05-07 Age : 80 Location : North West NJ
Beth is right. It is the tenderloin piece that the butcher leavs on the rib cut that makes it a porterhouse..
If te tendrloin is cut off then it's a T bone, and without the bone....it is a shell steak. Some parts ( Pa or NY state) they call it then, a Delmonico steak. (above info from Tina the Meat Lady ) ,,,,, there is more I could say about that , but I would be thrown off the forum , and get my rear kicked . hahahahahahaha....
UNCLE JIMMY wrote:ooops!..... didn't see the word pork.
then T said its a loin chop.
that is what I have called them. They are the big ones or should say thick.I grill them or smoke them.Or stuff them. I saw a recipe (now I forgot ) but they called them porterhouse.