The Steakhouse Hierarchy: How Chain Menus Are Handling T-Bone and Porterhouse Cuts

Uncover expert summaries surrounding The Steakhouse Hierarchy: How Chain Menus Are Handling T-Bone and Porterhouse Cuts in this special report.

The official cut size classification is governed by USDA beef grading standards and the Institutional Meat Purchase Specifications (IMPS). The distinction between Item 1174 (T-bone) and Item 1173 (Porterhouse) comes down to a calibrated ruler applied directly to the tenderloin thickness.

Inspectors measure the maximum width of the psoas major parallel to the backbone. If that measurement spans between 0.5 inches and 1.24 inches, the cut is legally designated a T-bone. Once that dimension reaches or exceeds 1.25 inches, the steak achieves porterhouse status. Any cut with a tenderloin measuring under a half-inch can only be labeled as a bone-in club steak or bone-in strip.

A single short loin subprimal typically yields between two and three true porterhouses from its rear section, followed by six to seven standard T-bones, and one or two club steaks near the rib boundary. Because the supply of porterhouse cuts per carcass is naturally restricted, commercial meat packers price it at an immediate premium before it ever reaches a regional restaurant distribution hub.