Quote:
Originally Posted by Jayhawk
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.
|
The fillet part of a T-bone must be 1.25 inches WIDE to be labeled a Porterhouse otherwise it is a T-bone. The " Thickness" is not a factor.