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The short loin is home to the most tender and popular cuts of steak The strip steak on one side and the tenderloin on the other These subprimals are separated by a bone

If they’re separated and sliced. This bone separates two distinct cuts of meat The tenderloin filet on the larger porterhouse cut—essentially the same steak but for the size—must be at least 1 1/4 inch at.

Yes, it’s an expensive cut of steak, but its generous size makes it perfect for sharing, especially when you have plenty of sides

It’s a great pick for those special occasions when you want a memorable dining experience. On one side of the “t” is the strip steak (commonly referred to as the new york strip steak) on one side and and tenderloin (also called the filet) on the other These two cuts are some of the most desirable cuts of meat known for their overall flavor. The larger portion of the t.

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