Wagyu Porterhouse and T-Bone Steaks

Discover two of our greatest Australian Wagyu beef steaks! Our Wagyu T-Bone steaks feature two of the finest cuts - tenderloin and strip - all in one steak separated by a t-shaped bone. The streaks of creamy marbling infuse the meat with that unbeatable Wagyu flavor and buttery texture.

Next, the Wagyu Porterhouse steak, essentially a larger version of the T-bone, was made for impressive occasions! All our Wagyu beef is natural, pasture-raised, and free of steroids and antibiotics and available for buy online.

Wagyu Beef Porterhouse

The Porterhouse is one of the most beloved steak cuts for sale in our collection, and for good reason. Let’s talk about where it comes from: this cut is taken from the loin section of the steer, most specifically from the rear end part. This steak cut contains two of the meat lover’s favorites – the New York Strip and the tenderloin, with a very generous portion of the tenderloin, making it a succulent and tasty steak that can’t really be beat in size and tenderness.

It’s incredibly tender and delivers a bold, beefy flavor that really can’t be beaten. The fat from the New York strip section makes it buttery and delicious, while the bone in the middle adds that punch of flavor.

Although this cut is like the T-Bone, the porterhouse is much thicker, clocking in at 1.25 inches versus the 0.5 inches of a T-bone.

Wagyu Beef T-Bone

The T-bone is like the Porterhouses’ younger brother. The difference is that it’s cut from the front end of the short loin, which is narrower. This means that it includes the same two prized steaks – tenderloin side and New York strip side, separated by bone – but that the tenderloin part is smaller than the porterhouse. The thickness is also different – 0.5 inches thick. Excellent for grilling, pan-searing, or any recipe, it’s a flavorful cut that’s impressive without being overwhelming.

Difference Between Porterhouse and T-Bone

The main difference between these two cuts is the size of the tenderloin portion, which is since they’re cut from two different ends of the short loin. The Porterhouse is cut from the larger rear end, while the T-bone is cut from the smaller front end. Additionally, the thickness of the former must be at least 1.25 inches, while the later one only needs to be 0.5 inches thick.

Pricing

When it comes to pricing for these two fantastic steaks, they come in at the top. These are considered premium cuts, and especially since they come from prized Wagyu cattle, they fetch premium prices.

Because of their size difference, the Porterhouse is typically larger and heavier, and therefore more expensive than the T-bone. Otherwise, per pound, they cost about the same.