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Experts differ about how large the tenderloin must be to differentiate T-bone steak from porterhouse. The United States Department of Agriculture’s Institutional Meat Purchase Specifications state that the tenderloin of a porterhouse must be at least 1. T-bone must be at least 0. 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 owing to their larger tenderloin. Some British on-line butchers also offer American style porterhouse steaks.

To cut a T-bone from butchered cattle, a lumbar vertebra is sawn in half through the vertebral column. T-bone and porterhouse steaks are suited to fast, dry heat cooking methods, such as grilling or broiling. Since they contain a small amount of collagen relative to other cuts, longer cooking times are not necessary to tenderize the meat. Bistecca alla fiorentina, or ‘beefsteak Florentine style’, consists of a T-bone traditionally sourced from either the Chianina or Maremmana breeds of cattle. The same cut of meat, but from a calf, is used for Cotoletta alla milanese, which consists of 1. 5 cm-thick cuts which are battered in breadcrumbs and fried in clarified butter with salt. A Review of Factors That Influence Cooked Meat Color”.

How to Grill a T-Bone Steak”. Waverly Root, The Food of Italy, 1971, ISBN 0-394-72429-1. Ham on the bone” redirects here. For the Gwar song, see America Must Be Destroyed.

Meat on the bone, also called bone-in meat is meat that is sold with some or all of the bones included in the cut or portion, i. Examples of meat on the bone include T-bone steaks, chops, spare ribs, chicken leg portions and whole chicken. Meat on the bone is used in many traditional recipes. The principal effect of cooking meat on the bone is that it alters the flavour and texture. Albumen and collagen in the bones release gelatin when boiled which adds substance to stews, stocks, soups and sauces.

Others are primarily eaten by cutting off the meat, such as steaks, but possibly picking up and gnawing the bone when otherwise finished. Smaller fish are often eaten whole, with the bones. Examples include whitebait of all sorts, anchovies, and smelt. Meat on the bone typically cooks slower than boneless meat when roasted in a joint. Individual bone-in portions such as chops also take longer to cook than their filleted equivalents. Meat on the bone is quicker and easier to butcher as there is no filleting involved.