[Sensei]

Once again, Fresh Market is selling steaks marked as the expensive, Porterhouse steaks. However these items are actually the lesser quality T-bone steaks. Despite the fact that I have spoken with the meat cutters, the manager of the store as well as corporate executives the swindle continues.
The photos attached are clear.
Here is a brief description of the USDA specifications.
While it’s true that T-bones and porterhouses are cut from the same section of the cattle, the short loin, and both hold the same kinds of meat, the NY strip and the tenderloin filet, the USDA has strict rules about how much meat belongs on a porterhouse or T-bone.

For a T-bone steak to qualify as a porterhouse, the filet is required to be at least 1.25 inches thick. Thickness is measured from the bone to the widest point on the filet. Porterhouses comes from the rear of the short loin, where the tenderloin is thickest. The result is an incredibly hefty cut of steak. Many porterhouses weigh in the range of 24 ounces and are served at steakhouses as meals for two.

…But a T-Bone Isn’t a Porterhouse
If a T-bone’s filet falls short of the 1.25-inch mark, it can only be labelled as a T-bone steak. It is important to note that a T-bone’s filet must be at least 0.25 inches thick in order to be sold as a T-bone. Otherwise, it might just be sold as a bone-in NY Strip or a “Club” steak.
john f. Johnston