T bone steak filet

This article needs additional citations for verification. Please t bone steak filet improve this article by adding citations to reliable sources. Experts differ about how large the tenderloin must be to differentiate T-bone steak from porterhouse.

The United States Department of Agriculture’s Institutional Meat Purchase Specifications state that the tenderloin of a porterhouse must be at least 1. T-bone must be at least 0. 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.