Porterhouse steak

Porterhouse steak is the largest and most hearty steak from the loin. Porterhouse steak in the XVIII century was called by porters visited the London market, Covent Garden, cheap beer and taverns where the premium was a dark porter beer. Colonists brought the familiar name in the New World and eventually became known as Porterhouse restaurant where not only served beer, but also meat. In the XIX century, the best New York Martin Morrison’s Porterhouse became famous as expensive branded dish - large steak from selected beef, which subsequently became known as "Porterhouse".

This is the closest relative of the T-Bon, since it is also has a bone of same shape. However, the Porterhouse steak is much more cut-and almost no thin edge fillet. This steak is often taken for two persons. Porterhouse is steak with king size. The most interesting and most satisfying of all steaks! At a mass of almost a pound. This steak due to special cutting combines two kinds of meat, separated by a T-shaped bone. On one side is big fiber loin meat thin edge (Striploin) has the "beef" taste. And on the other - a unique soft and most delicious meat wide end of the tenderloin.

Porterhouse steak delivered in frozen form.

Pieces for steaks cut from those portions of animal carcasses, which were not involved in the movement muscles. The meat is separated by thick (at least 3 and not more than 5 cm) slices in the transverse direction. Such a dressing will then heat evenly pass through "pores" fibers rapidly heating the meat to the desired temperature.