Just like the T-bone, the Porterhouse steak is a succulent cut of meat that contains both the New York Strip and the Tenderloin, but the difference is a distinctive one.
Located on the hindquarter, opposite the New York strip separated by the spine, the tenderloin has a low fat content and superior tenderness. It can be grilled or pan-broiled to perfect, melt-in-the-mouth doneness.
Ground beef is a staple in many American homes, thanks to its diversity in a multitude of recipes and its relatively low cost compared to other cuts of meat.