Cuts of Beef
Featured Recipe Classic Pan Seared Ribeye
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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.
Other cuts that you can use for this recipe:
For best results use Certified Angus Beef ® brand
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