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This sirloin
grain-finished for the perfect balance of tenderness and taste
They are ideal for creating restaurant-quality dishes right at home
The Porterhouse and the T-bone come from the short loin portion of the cow
perfect for high-heat searing or slow roasting—just don’t overcook it
Ranch-Cut Porterhouse Quality:Prime This sirloinThe Porterhouse and the T bone come from the short loin portion of the cow. They are identified as similar cuts, being side by side on the short loin. Both are bone in N. Y. Strips, with a filet on the opposing side of the bone. The difference is that the Porterhouse has a much more significant amount of that Filet vs. the T Bone. The Porterhouse will have a 6 8 oz Filet, and the T Bone will have a 1 4 oz filet. Remember that bone is a good thing for
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