Cuts of Beef
Featured Recipe Classic Pan Seared Ribeye
View all gifts and apparel
Experience an interactive 360° tour
Beef for Stew
Top Round Roast
This well-marbled classic steakhouse cut consists of two tender steaks - the strip and tenderloin - connected by a telltale T-shaped bone. In a Porterhouse, the tenderloin is 1 1/4 inch or larger in diameter.
Choose a Different Cut
Grilled Steaks and Brussels Sprouts
Cast Iron Charred Ribeye with Bacon, Whiskey Onions and Hot Peppers
Strip Steaks with Three-Pepper Rub
More Porterhouse Recipes...