Beef Short Loin

Discussion in 'Meat Selection and Processing' started by thomasyoung, Aug 17, 2009.

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  1. Beef Short Loin

    Tailless Porterhouse Steak









    The Tail Less Porterhouse Steak, Porterhouse Steak and the T-bone Steak are all an excellent steak for broiling, Pan frying Cajun Style, grilling, with a strong, meaty flavor and moderate tenderness. It can be cooked by putting the steak and the coals separated and adding a few pieces of wood chips to give it a smoke flavor. The Porterhouse and the T-Bone are connected to each other. The Porterhouse end is closest to the Sirloin and the T-Bone (the end of the Short loin) is closest to the Rib Section.

    Thanks,
    Thomas [​IMG]
     
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