A T-Bone cut steak is the same as the porterhouse cut, only it’s a … The location of the primal, from the center of the animal (fore-aft) to just before the rear legs, and above the vertical centerline of the animal’s torso. Porterhouse and T-bone steaks include a portion of the tenderloin muscle, which is found just behind the upper section of the short loin. Disclaimer: Woolworths provides general product information such as nutritional information, country of origin and product packaging for your convenience. The bone-in version of the Sirloin is also called the Shortloin, but is most commonly known as the T-Bone steak. Kendrick Last Updated March 6, 2020. It’s the best of both worlds. Ribeye, on the other hand, has a considerable amount of fat. It is cut farther back on the animal than the T-bone. In Australia and New Zealand, the steak is sold as a porterhouse or sirloin. The sirloin is actually divided into several types of steak. A Sirloin steak on the other hand is pure 100% meat. Teys is a Trade Mark of Teys Australia Pty Ltd - A Cargill Joint Venture©2020 Teys Australia Pty Ltd. All Rights Reserved, Teys is a Trade Mark of Teys Australia Pty Ltd - A Cargill Joint Venture, As you can see from the picture, the sirloin is situated in the hindquarter of the animal, and whatever the various steaks are called – whether it be Sirloin Steak, Porterhouse Steak, New York Strip or. Wir empfehlen hierbei eine Kerntemperatur von etwa 54°C. Also I’m led to believe that Australian cattle mature / develop / process differently to American cattle, such that our slaughter process means that a tri-tip (an end cut from the bottom sirloin, cut 2131 AUS) isn’t really viable for Australian cattle, but is normal for American cattle. The Merlot is the porterhouse and sirloin cuts, he says, are somewhere between the Shiraz and the Cab Sav — they need a bit of ageing, but not as much as a rump. Cooking Sirloin Vs. Ribeye. Now, this concept isn’t entirely new. The sirloin steak is a famous and common steak known by many names including New York Strip, Kansas City Strip Steak as well as Porterhouse. The sirloin is located between the tender short loin and the tougher round. https://www.australianbeef.com.au/recipes/porterhouse-steaks-with-onion-gravy While it has the name strip steak in the United States, it just goes by ‘sirloin’ in the UK, Ireland, and Australia. Unavailable . Steaks are meat obtained by perpendicular cuts to muscle fibers in animals. If you’re reading this on a mobile … Define “Sirloin” As you can see from the picture, the sirloin is situated in the hindquarter of the animal, and whatever the various steaks are called – whether it be Sirloin Steak, Porterhouse Steak, New York Strip or Striploin Steak – they’re all the same cut of beef and they’re all boneless. Firm in texture, with a rich flavour, it has a juicy and melt-in-your mouth taste. Cut from the front end of the steer’s back, the T-bone is half tenderloin and half NY Strip (surrounding a vertebrae that separates them), and so offers the best of both worlds: the juicy beefiness of a strip steak paired with the succulence of tenderloin. Taken from the sirloin tip or the top of the round. What’s the Difference Between a Porterhouse and a T-Bone Steak. Nutrition: T Bone Steak Vs Porterhouse Whether you are dining in or taking out, there are few things better than a juicy slab of perfectly cooked T-Bone or Porterhouse steak on your plate. Save to list + Check stock in our stores. if (typeof siteads.queue !== 'undefined') { Like the T-bone steak, the porterhouse steak, with both strip and tenderloin sections, has well-balanced flavor and texture. Such high-quality cuts are best prepared on a grill. Except that here in Australia – we call the stip section (only that part, no bone or tenderloin) the porterhouse. It is also known as the sirloin steak in the UK or porterhouse in Australia. The most tender steak you can buy, it has a mild flavour, with little fat, so can dry out if cooked past medium. }. They are best grilled or broiled to medium-rare temperature; the meat near the bone tends to cook more slowly than other parts of the steak. Sirloin vs Ribeye. Rib Eye vs New York Strip Product Details. 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