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Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak.
A porterhouse steak is a type of T-Bone — a T-shaped bone with meat on each side. Porterhouse steaks have great marbling through the striploin, and an incredibly melt-in-the-mouth section of tenderloin. Porterhouse steaks are cut from the rear end of the short loin and contain more tenderloin than a standard T-Bone.
Why aged beef?
When beef is aged, it loses water and so reduces in weight, but it takes on a lot more flavour. It’s normal for aged beef to have a darker appearance.
The PEI Certified Organic Producers Co-op (COPC) was established in 2002. The Co-op is composed of organic producers and like minded consumers who wish to see organic agriculture grow within Prince Edward Island.
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