Definitions for t-bone steakˈtiˌboʊn
This page provides all possible meanings and translations of the word t-bone steak
Random House Webster's College Dictionary
a loin steak with a small piece of tenderloin, characterized by itsT-shaped bone.
Origin of T-bone steak:
small steak from the thin end of the short loin containing a T-shaped bone and small piece of tenderloin
A large beef steak, containing a T-shaped bone.
The T-bone and porterhouse are steaks of beef cut from the short loin. Both steaks include a "T-shaped" bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. There is little agreement among experts on how large the tenderloin must be to differentiate a T-bone steak from porterhouse. The U.S. Department of Agriculture's Institutional Meat Purchase Specifications state that the tenderloin of a porterhouse must be at least 1.25 inches thick at its widest, while that of a T-bone must be at least 0.5 inches. However steaks with a large tenderloin are often called a "T-bone" in restaurants and steakhouses despite technically being porterhouse. Due to their large size and the fact that they contain meat from two of the most prized cuts of beef, T-bone steaks are generally considered one of the highest quality steaks, and prices at steakhouses are accordingly high. Porterhouse steaks are even more highly valued due to their larger tenderloin.
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