T-Bone Steak

Also indexed as:Porterhouse
T-Bone Steak: Main Image

Buying Tips

Look for T-bone steak that has a clear, red color. Normally, beef is purplish-red, but when exposed to oxygen it takes on the cherry-red hue known as the “bloom.” While the exterior is bright red, the interior of the meat will retain this darker color. Vacuum-packed T-bone steak also shows this purplish color. Packaged T-bone steak should be cold and the packaging free of punctures or tears; vacuum-packed steak should have its seal intact. The beef should be firm to the touch. Check the label for the “sell-by” date and make sure to buy it on or before that date.

Varieties

T-bone steak contains a portion of tenderloin muscle measuring at least 1/2 inch (1.3cm) across the center.

Porterhouse steak contains a portion of the tenderloin muscle measuring at least 1 1/4 inches (3.2cm) across the center.

Copyright © 2014 Aisle7. All rights reserved. Aisle7.com

Learn more about Aisle7, the company.

Learn more about the authors of Aisle7 products.

The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.

Navigation