This area boasts extremely tender steaks with or without the bone. Porterhouse Steaks are cut from the rear end of the short loin; the name originated from the days when it was served in public alehouses that also served a dark beer called porter. The porterhouse consists of both tenderloin and strip steak. The tenderloin is often served separately as filet mignon. T-bone Steaks are cut from the middle section of the short loin. It is similar to the porterhouse steak, but generally has a smaller piece of the tenderloin.

Watch as we cut a beef short loin: