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Dave Smith wrote:
>
> Mark Thorson wrote:
> > Sqwertz wrote:
> >> sf > wrote:
> >>
> >>> Porterhouse, however, *does* have the filet.
> >> They both do.
> >
> > Correct. With the Porterhouse, the filet is to the
> > right of the bone. On a T-bone, the filet is on
> > the left. Hope this helps. :-)
>
> So you sear a porterhouse on a grill, flip it over and
> it becomes a T-bone. :-)

No, like humans who are predominately right-handed,
cattle are predominately right-hooved. This gives the
right loin and shell muscle more exercise, making both
of them tougher.

Honest butchers _always_ display T-bone and Porterhouse
in their configuration as viewed from the back of the
animal, so the tender left loin Porterhouse steaks
will be displayed with the shell muscle (strip steak)
on the left and the filet on the right. The tougher
T-bone steaks come from the right side of the animal,
so they would be properly displayed with the shell
muscle on the right and the filet on the left.

There are, of course, unscrupulous butchers who sell
"flipped" T-bones as Porterhouse, a federal crime in
38 states of the United States, with severe penalties
(weakened under the Bush administration). Write to
the President-elect and ask him to cancel the Executive
Order on "flipped" steaks! :-)