That’s actually called a porterhouse. Depending on who you ask, a T bone is closer to the end of the loin so you have very little tenderloin attached but you still have that signature T bone. Cheers😁
Well where I bought it the cut was labeled “tbone” 😂 but I appreciate your dedication to nomenclature and information.
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Yeah, it really comes down to what part of the country you’re in, and since it does have a T bone, they’re technically not wrong either. Similar to how a boneless ribeye steak can also go by “Delmonico”. Neither is really wrong.😁
