<P> In New Zealand and Australia, a Porterhouse is striploin steak off the bone . </P> <P> The origin of the term "porterhouse" is contentious, with several cities and establishments claiming to have coined it . The Oxford English Dictionary traces the etymology from proprietor Martin Morrison serving large T - bones in his Pearl Street (Manhattan) "Porter House" around 1814, while noting the lack of contemporary evidence to support the tale . This origin story gained traction in the late 19th century . Some sources contend a Cambridge, Massachusetts hotel and restaurant proprietor named Zachariah B. Porter lent his name to the cut of beef . In that era (late 18th to early 20th century), Porter Square was flanked by cattle yards that used the Porter rail head to transport their beef throughout the US . Still others claim the steak takes its name from various other 19th Century U.S. hotels or restaurants called Porter House, such as the Porter House Hotel in Flowery Branch, Georgia . </P> <P> To cut a T - bone from butchered cattle, a lumbar vertebra is sawn in half through the vertebral column . The downward prong of the' T' is a transverse process of the vertebra, and the flesh surrounding it is the spinal muscles . The small semicircle at the top of the' T' is half of the vertebral foramen . </P> <P> T - bone and porterhouse steaks are suited to fast, dry heat cooking methods, such as grilling or broiling . Since they contain a small amount of collagen relative to other cuts, longer cooking times are not necessary to tenderize the meat . The bone also conducts heat within the meat so that it cooks more evenly and prevents meat drying out and shrinking during cooking . The meat near the bone will cook more slowly than the rest of the steak, and the tenderloin will tend to reach the desired temperature before the strip . </P>

Where does t bone come from on a cow
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