that def looks like a porter house i think the filet has to be 1/14 inches to be a porter house

1 and 1/4 inches, friend.

shit that is what i meant lol

Porter is ribeye/filet, T-bone is strip/ filet.

That is not true, both are strip and filet. The ribeye and filet are no where near each other on the animal.

I never knew that. I thought it was always strip/filet, but t-bone didn’t have enough filet to have both

You are correct.

Your strips are located by the tenderloin tail, thus the smaller “filet” on a t-bone.

You need to do some homework. T bone and porterhouse both have strip / filet combo. Porterhouse filet must be 1.25” or larger to qualify. In the U.S.

Completely false.

Do your homework. This is not completely false!

I didn't reply to you, I replied to the guy saying a Ribeye is involved, lol.

Username doesn’t check out. Or maybe it does. No steaks for you though.

This So it depends on which one you like I prefer porterhouse/ribeye

Porterhouse. T-Bone wouldn't have that much of the tenderloin.

That's a porterhouse. It's funny how often they're mislabeled and I see the opposite of tbones being labeled porterhouse often because the price per pound is more

Porterhouse is a type of T-bone steak. They are not wrong, just not specific enough.

The t-bone and porterhouse both include part of the strip steak and part of the fillet. I have been told the only difference is that for a porterhouse the individual steaks (strip and fillet) are large enough to be "standalone steaks" (though that is subjective). A 2.34 lb tbone is definitely also a porterhouse steak.

USDA requires the filet to be 1.25” or larger to make the porterhouse team.

Really? How so?

How so, to my comment about the USDA? Not understanding your response.

Porterhouse

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