T-bone / Porterhouse
T-bone / Porterhouse is called T-bone / bisteca in Brazil; Bife de costilla in Argentina; and T-bone in Mexico, Uruguay and Chile.
Strip and tenderloin on either side of the T-shaped bone. A porterhouse has more tenderloin. The most tender section. The strip sits on top of the bone, the tenderloin underneath.
Some names on this page are still being checked against published sources.
T-bone / Porterhouse around the world
| Where | What butchers call it |
|---|---|
| United States | T-bone / Porterhouse |
| Mexico | T-bone |
| Central America | T-bone |
| Colombia | No common local name recorded |
| Venezuela | No common local name recorded |
| Brazil | T-bone / bisteca |
| Argentina | Bife de costilla'T-bone' is also widely used |
| Uruguay | T-bone |
| Chile | T-bone |
Compare it on the cow in the Cow Translator →