porterhouse
(chiefly, North America) A cut of beef taken from the thick end of the short loin; it has a T-shaped bone and a large piece of tenderloin; a porterhouse steak.
Definitions
(chiefly, North America) A cut of beef taken from the thick end of the short loin; it has a T-shaped bone and a large piece of tenderloin; a porterhouse steak.
Comments
(chiefly, North America, now, historical) A public house where porter was sold; often also served steaks, chops etc.
“Blue Buffalo Delights Natural Adult Small Breed Wet Dog Food Variety Pack, Made with Natural Ingredients, Filet Mignon Flavor Pat & Porterhouse Flavor Pat, 3.5-oz. Cups (12 Count, 6 of Each) #smallbreed #natural #beef #portherhouse #filet mignon #pate”
— Bluesky· May 2026
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Semantically related
- sirloin60%
(UK) A cut of beef from the middle of the back (corresponding to short loin and partly rib in US English).
- striploin59%
Striploin is the North American term for what many steakhouses call a New York strip or Kansas City strip — a cut of beef from the short loin that sits between the tenderloin and the ribs. It's well-marbled, flavorful, and considered a premium steak choice. While 'beef tenderloin' sometimes gets used interchangeably in casual speech, technically striploin and tenderloin are different cuts from adjacent parts of the loin.
- sirloin59%
(US) A cut of beef from the lower part of the back, where the last ribs are (called rump in UK English).
- striploin58%
(US, Canada) beef tenderloin.
- ground beef56%
(North America) Beef that has been finely chopped; minced beef.