PaperCity Magazine

July-August 2018- Houston

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T MEAT THE EXPERTS Exclusive from B &B Butchers & Restaurant he porterhouse and T-bone are steaks of beef cut from the short loin. Considered more luxurious than the T-bone, the porterhouse is cut from farther back on the animal, creating a larger portion of tenderloin steak. It is a favorite of many meat lovers as it offers the best of both worlds: the strip steak, known for its flavor, and the tenderloin for its tenderness. 1814 WASHINGTON AVE. • HOUSTON, TX 77007 • 713.862.1814 • BBBUTCHERS.COM PORTERHOUSE PORTERHOUSE The origin of the term "porterhouse" has been disputed, with several cities and establishments claiming to have coined it. The B&B Porterhouse is dry-aged for 28 days. Approximately 11,002 lb. have been sold since opening. ON THE MENU FUN FACTS IN-HOUSE DRY-AGED USDA PRIME SHORT LOIN AND PORTERHOUSE CUT FROM THE BUTCHER SHOP AT B&B B utchers & R estaurant Porterhouse 40 oz for 2 T-Bone 20 oz Bone-In NY 18 oz Bone-In Filet Filet Mignon

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