Quote:
Originally Posted by Sensei
More than once T-bone steaks were labeled Porterhouse at FM. When brought to his attention, the manager reported he did not know the difference.
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The USDA specifies that a porterhouse must be at least 1.25 inches thick measured from the widest point on the filet, and a T-bone must be 0.5 inches thick. Therefore, every porterhouse is technically a T-bone, but not every T-bone is a porterhouse.