Ryan Farr

Beef: Hindquarter, Short Loin, Porterhouse

Appears in
top 1000Whole Beast Butchery
Whole Beast Butchery

By Ryan Farr

Published 2011

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To cut the porterhouse, first remove the butt end of the tenderloin.

The whole porterhouse roast.

Mark the meat. (I always measure with two fingers, to cut thick, memorable 2-inch/5-centimeter-thicksteaks.)

First, cut through all the meat until the tip of the knife hits the bone.

Then come back and saw through the bone to free up the steak.

Porterhouse steaks have a large amount of tenderloin.

© 2011 All rights reserved. Published by Chronicle Books.