Club steak & Porterhouse steak
Wing Rib sliced into ± 15 - 20 mm
slices Light red to dark red meat with visible white fat
A Porterhouse is an "over-sized" steak coming from the point where the tenderloin
and top loin meet. The porterhouse is thicker cut and has much more of the
tenderloin relative to the loin portion than the T-Bone steak.
If you remove the bone and cut out the two steaks that basically make up a
porterhouse, you will get a tenderloin steak and a top loin steak.
For Porterhouse Steak Recipes, click here.