那麼「紅屋牛扒」和「T骨牛扒」有什麼區別呢？
Both cuts come from the shortlion which is a large primal from the back center of the cow, it contains 2 prime cuts, namely the Striploin (AKA Sirloin) and the Tenderloin (AKA Fillet)
The Shortloin weighs in at around 10-14 kg and is cut into steaks. At Steak King we cut these steaks big and thick for sharing so its easier to cook them without overcooking them.
You can see from the diagram that the first 4x1 inch steaks are called Porterhouse, these cuts have more tenderloin in them and are regarded as the premium part of the shortloin and fetch the highest value, so if you order a Porterhouse in a restaurant and it only has a tiny bit of tenderloin then they have cheated you.
Buy dry aged Porterhouse Steaks
The second 4x1 inch steaks are called T-Bones and have slightly less tenderloin as it tapers off towards the end of the shortloin. The T-Bone is regarded as the second most desirable cut and has a slightly less value than the Porterhouse
The third 4x1 inch steaks are called Club Steaks (AKA Bone In Sirloin) and have none or very little tenderloin present. The Club steak is the least valued steak from the Shortloin however is still prosed by many as the best cut from the entire animal.
Whichever way you look at it, one thing that is for certain, any steak cooks and tastes better on the bone
Buy dry aged Porterhouse Steaks