Time for a Steak Dinner

[3rensho]

OMG, that is one beautiful dinner!  Picture is very nicely composed and I got the drool buckets out.

[OldHickory]

Those are BOTH porterhouse...
One has a smaller tenderloin side - but ain't neither of 'em a T-Bone.
Look at the "silver" untrimmed from the edges...

True.

He got Porters for T-Bone prices.

Plus he had homemade wine!

Helufa deal. ;D

I admit those look like porters-- but they were labeled and priced  as T-Bone.  In any case they were delicious.  The loin side was awsome.

[BuyLowSellHigh]

Labels get misused a lot.  In the U.S. the tenderloin dimension distinguishes the two. USDA IMPS guidelines are as follows: a T-bone  the width tenderloin portion must be a minimum of 1/2 inch at the thickest part (measured parallel to the vertebrae at the end); the porterhouse must be at least 1.25 inches.  Unless my eyes are deceiving me those steaks "officially" qualify as porterhouse, but can legitimately be labeled as T-bone.

http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3003281

[OldHickory]

Thanks for the good info BLSH.  I obviously lucked out on the labeling by the Butcher at Costco. :-X ;D