The Porterhouse Lost It's Luster?

[Nate]

That was part of my argument as well... Also do retailers make more from the individual cuts that make up a porterhouse and t-bone as opposed to combined cuts.

[JimLinebarger]

They are hard to find around here. I have called around and found some and so I ordered them. When I went to get them they were already packaged. When I got them home they were only just about 1" thick. When I talked to one store the "butcher" told me all t-bones were porterhouse. That didn't sound right to me since at the time I thought Porterhouse was just the first cut. So I looked it up and found the difference. All porterhouses are t-bones but not the other way around. Learned it has to do with the thickness of the filet from the bone. So I then realized that the ones I got were not really porterhouses but slightly larger t-bones. If I order local again, I'll do it in person and hopefully they will cut to order.

[FireMan]

They also probably thought they were oh so better than the "red meat eaters".

[Huskee]

I see less bone-in steaks where I shop, it's almost rare to find them. Maybe it's not so much the p-house but the bone-ins that are losing their hold with grocery shoppers? They seem to still be popular in steakhouses.

[CaptainMike]

Our butcher had CAB porterhouses on sale for $7.99/lb a few weeks ago. I bought 8 of them so they're in vogue at our house!! I like them a bit thicker than he cuts them, but I won't quibble at that price.

They also had a sale on pork butts for $1.59/lb last Friday. Myself and a couple of other guys were sitting in his parking lot when he opened.

[Greygoose]

Porterhouse is my go to,,,,
1-1/2” ,drybrined and reverse seared and this dude is ready to pop another cholesterol pill with a smile
All done on my Jumbo Joe

[Mr. Bones]

LOL Brother!
Many Thanks fer th much needed multiple chortles, chuckles, an even outright guffaws, to aid me about my way, today!

[troymeister]

Funny you mention the Porterhouse T-bone question. I have been pondering the same thing for a while.

My very local grocery store (Ed's Way) has helped me make up my mind. Their ribeys which are high quality and delicious are +/- 13.99 lb. The sometimes Porterhouses or T-bones Have been 8.99 lb. So I have been gravitating towards the Porterhouses.

I know the butcher and he will special cut the Porterhouse about 1 1/4" to 1 1/2" thick.

Reverse seared they are killer good. So the ribeye has that nice sort of fatty flavor and that porterhouse and the t-bone or porterhouse has more of that leaner steak flavor. Both good. So when the ribeys are on sale I buy them. Lately it has been the Porterhouses that are on sale. Nobody has complained yet...

[Oak Smoke]

Before retiring I took customers to good steak houses regularly. A lot of them were 30 years younger than me. You could say, this place makes an incredible porterhouse, and often get, I can't hold that much or I don't eat red meat. Their eating habits were different than mine. They would order a fillet or salmon or chicken. I had to smile and bite my tongue. You can have a free porterhouse and you want.....chicken?

[smokin fool]

Never see Porterhouse around here but I don't look for them either with the price of beef around here.
T-bones, Rib eyes and Strip loins are all the rage around here.
Best Porterhouse I had was from a gas station/convenience store/butcher shop???? north of Bala, On.
This guy hung and aged his meat for 90 days before cutting and it was the bomb, my buddy was a magician on the Q and did them to perfection....Man, I'm hungry now just thinking about this….

[Steve B]

I don’t know. To me the porterhouse is still king. When my wife and I go out to a good steakhouse I always order the porterhouse for 2. Yup that’s right. For 2. Just for me. 🤫😂 Although the last couple of years I’m finding it hard to finish one. Guess my tummy is shrinking. Haaa tell the mirror that. 🥴
I think all of the grocery stores around me carry
t-bones and porterhouses. SoI believe it’s still prevalent.

[ItsAllGoneToTheDogs]

I love a good porterhouse, it's 2 steaks in 1! But, for the same price (thanks to the bone) I get a better value with a ribeye by weight. That's my guess why they are dying out anyhow.

[Murdy]

I think as people started to like their steaks thicker and rarer, butchers started doing more strips and fillets than t bones, as they can be cut thicker to a smaller portion, which is what people were looking for.

[HawkerXP]

Love us some porterhouse or T bones. Especially when managers special @ 50% off! Oh yeah baby! HouseHomey

[Richard Chrz]

agreed as well, When I find them at our local grocer, I tyically can buy them on sale for about 9 dollars a lb. I typically buy a few and freeze them at that price.