Περιγραφή
Porterhouse steak dry aged 30 days.
Many people can tell the difference between a sirloin steak and a side dish. Many people know the T-bone steak. But few have enjoyed a porterhouse steak. Porterhouse is "grown" in that part of the veal where the fillet (specifically its "tail") is adjacent to the steaks, i.e. on the back of the veal and just before its rump - in the loin.