Where is the t-bone on a cow? Is it part of the spine?

The T-bone and Porterhouse are steaks of beef cut from the short loin.There are sections of abdominal internal oblique muscle on each side of the steaks.Porterhouse steaks are cut from the rear end of the short loin and include more tenderloin steak, along with a large strip steak.T-bone steaks have a smaller section of tenderloin.If cut from the small forward end of the tenderloin, the smaller portion of a T-bone is known as a filet mignon.

There is no consensus on how large the tenderloin should be to distinguish a T-bone steak from a porterhouse steak.According to the United States Department of Agriculture's Institutional Meat Purchase Specifications, the tenderloin of a Porterhouse must be at least 1.2 inches wide at its widest.Steaks with a large tenderloin are often referred to as "T-bone" in restaurants.[2]

T-bone steaks contain meat from two of the most prized cuts of beef, the short loin and the tenderloin, and as a result are considered to be the highest quality steaks.Porterhouse steaks have a larger tenderloin that makes them more valuable.

The meat-cutting classification in the United States is IMPS 1174 for the T-bone.

In the Commonwealth countries, "porterhouse" often means a British steak.US strip steak is on the bone.The other side of T-bone has a tenderloin.Some British on-line butchers offer American style Porterhouse steaks.[4]