“[In Australia] porterhouse bone-in is the sirloin on the bone,” says Aaron Smith, chef and owner of The Glenelg Public House on the Gold Coast. “A lot of this stuff is also regional like in America they call it cilantro, here we call it coriander.
Sirloin steak a.k.a. porterhouse steak or New York steak
The steak lovers' choice, this cut is lean, notably tender, rich in flavour and extremely juicy.
What is a Porterhouse? When comparing porterhouse vs scotch fillet steak, the differences are really in the leanness and the fat content. Originally from the striploin, the porterhouse is known for its lean and slender appeal.
As you can see from the picture, the sirloin is situated in the hindquarter of the animal, and whatever the various steaks are called – whether it be Sirloin Steak, Porterhouse Steak, New York Strip or Striploin Steak – they're all the same cut of beef and they're all boneless.
T-bone Steak. A porterhouse is basically the same cut as a T-bone steak, but the porterhouse is generally cut thicker and must contain significantly more of the tenderloin filet relative to the loin portion than a T-bone steak.
Because the porterhouse is cut from the junction of the tenderloin and top loin, it delivers a mouthwatering combination of tender, succulent filet mignon and rich, flavorful New York strip. As a meal, the size of a porterhouse steak is unrivaled, and many steak lovers find it easily feeds two people.
In British usage, followed in the Commonwealth countries, "porterhouse" often means a British sirloin steak (i.e. US strip steak) on the bone, i.e. without the tenderloin on the other side of T-bone. Some British on-line butchers also offer American style porterhouse steaks.
Smith is correct, in Australia we call a sirloin steak a porterhouse. In America and Europe it's a different story.
The rib eye steak is one of the most beloved, flavourful, and tender cuts of beef both here in Australia and around the world. It is also known as the rib fillet or the scotch fillet steak, depending on where you go.
The T-Bone and the Porterhouse: Two very different names for two very similar steaks. If you remember nothing else about these two cuts of steak, remember this: The porterhouse is a bigger version of the T-Bone. The T-Bone is one of the most easily-identifiable steaks.
“Prepared from a Cube Roll, the Scotch Fillet is regarded by many as the most flavoursome steak cut. This is due to the middle seam of fat marbling which significantly enhances the flavour and texture of the meat during cooking.
With little or not fat or connective tissue the T-bone is a quintessential Aussie steak perfect for pan-frying or barbecuing. This delicious steak is cut from the oyster blade. It's lean with a hearty beef flavour and stays moist even when cooked to medium-well.
The scotch fillet and sirloin (aka porterhouse), coming from the region near the backbone, fit the bill here perfectly. Even more tender is the eye fillet (or tenderloin). The rump, from the inside of the leg, is more active, but while it might not be quite as tender, it is often well priced.
The Porterhouse is a bigger loin cut (serving 2-3) and includes both a filet mignon and a strip steak. A little edgier than the loin cuts, the Porterhouse can actually be less expensive to buy than a portioned filet and offers a more striking presentation than a portioned strip steak.
What is this? A Tomahawk has the same large cut of meat as a Porterhouse, without the filet, but the rib bone stays attached. This gives the steak a different flavor when properly cooked. Since most of the meat on a Tomahawk and Porterhouse are the same, the flavor and texture is also the same.
Ribeye: What's the Difference? Although both porterhouse and ribeye are very delicious cuts of steak, they do have some key differences. For one, ribeye comes from the ribs of the cow, while porterhouse comes from the short loin, further down the torso.
The title of Australia's most expensive steak is in new hands. Levantine Hill winery in the Yarra Valley, in Melbourne's east, on Thursday unveiled its new 500-gram Japanese rare Itoham Sankyoi sirloin, priced at a measly $750.
Chuck and blade steak
Bone-in chuck steaks are one of the least expensive cuts of meat. Chuck steaks come from just below the neck around the shoulder area of a cow and they're ideal for braising, pot-roasting or, due to the richness of flavour, minced and used for burgers or meatballs.
THE AUSTRALIAN BEEF QUALITY SYSTEM
The MSA marbling system is graded on a scale of 100 (no intramuscular fat) to 1190 (extreme amounts of intramuscular fat) in increments of 10. The older standard is the AUS-MEAT grading, which goes from 0 to 9.
Eye fillet (English: Australia, New Zealand).
Is There Another Name For Rump Steak? Rump steak is also known as round steak or bottom round. It's a lean cut of meat with very little fat, making it a healthier option than other steaks.
Filet mignon refers to thick slices taken from the tenderloin or eye fillet. This muscle is not weight-bearing, and therefore the connective tissue is not toughened by exercise – meaning the meat is extremely tender and very lean.
Porterhouse steak is expensive because it requires a large portion of the cow to be dedicated to a single steak, thus you typically only have one porterhouse steak per animal.
Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin.
Rather than cut each steak to order himself, Morrison began ordering strip loins cut into steaks from his butcher, who referred to them as “cut steaks for the porter-house,” which eventually became porterhouse steaks.