Ranch-Cut Porterhouse Quality:Prime and served at tables where

and served at tables where legacy is built one meal at a time

perfect for high-heat searing or slow roasting—just don’t overcook it

They are ideal for creating restaurant-quality dishes right at home

This sirloin

Ranch-Cut Porterhouse Quality:Prime and served at tables whereThe 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