What is the difference between a T-bone steak and a porterhouse steak?

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T-bone steaks and porterhouses are not the same cut, though they may look the same at first glance.  Both steaks have a large t-shaped bone in the middle separating a portion of the strip loin (as in NY strip steaks) and the tenderloin (as in filet mignons), and they’re both cut from the same part of the cow (the loin primal).  However, T-bones are smaller, as they are cut from the front of the loin primal. 

Porterhouse steaks are cut from the middle or rear of the loin and are thus significantly larger (our grass-fed porterhouse steaks weigh more than 20 oz each!) with more tenderloin and generally more striploin attached. 

How much more?  The NAMP Guide (industry standard guide to most meat cuts) specifies that a T-bone should have a portion of tenderloin with a minimum width of .5 inches from the bone and a porterhouse’s tenderloin portion should have a minimum width of 1.25 inches from the bone.

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