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Healthnotes Index:

T-Bone Steak

Also indexed as:Porterhouse
T-Bone Steak: Main Image

Buying Tips

Look for T-bone steak that has a clear, red color. Normally, beef is purplish-red, but when exposed to oxygen it takes on the cherry-red hue known as the “bloom.” While the exterior is bright red, the interior of the meat will retain this darker color. Vacuum-packed T-bone steak also shows this purplish color. Packaged T-bone steak should be cold and the packaging free of punctures or tears; vacuum-packed steak should have its seal intact. The beef should be firm to the touch. Check the label for the “sell-by” date and make sure to buy it on or before that date.

Varieties

T-bone steak contains a portion of tenderloin muscle measuring at least 1/2 inch (1.3cm) across the center.

Porterhouse steak contains a portion of the tenderloin muscle measuring at least 1 1/4 inches (3.2cm) across the center.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.

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