The Difference Between Porterhouse and T-Bone

Many people will surely try to convince you about the difference between porterhouse and T-bone steaks. They will also further tell you that they are made of the same cuts or slices of meat. Well, this is pretty much understandable, for many people could surely be confused with these two types of steak cuts.

The truth is—the porterhouses and the T-bones come from the same cattle’s body section. So, both hold almost the same kind and quality of meat. Their meat is called “tenderloin filet” and “NY strip.”

The Similarity of T-Bone and Porterhouse

Since the T-bone and the porterhouse are somewhat similar to each other according to many people, let us try to figure out this similarity before we delve into their differences. If you are not a meticulous diner, you will readily say, as many other people would say, that both T-bone and porterhouse are the same.

Well, they surely have similarities for both slices of meat are taken from the same section of the cattle referred to as “short loin.” The T-bone steak, of course, is named after the T-shaped bone in that section.

But within that section, there are basically two distinct kinds of strips that run through it. On the one side of this bone is the NY strip which is considered as one of the best qualities of beef, second only to the rib-eye. The tenderloin filet, on the other hand, runs on the other side of the T-bone.

The tenderloin filet is very tender and extra-lean. Each cut is usually removed from the T-bone and eventually served individually. But if both the strip and filet are left together with the bone, it is only then that you get a T-bone or a porterhouse.

Difference Between Porterhouse and T-bone

Having known the similarity between the T-bone and the porterhouse, you should also know the differences between the two that set each one from each other. Well, experts will tell you that the difference between the two lies in their sizes of filets. Let’s look at the filet of the porterhouse.

Upon closer scrutiny, you will readily see that the filet of the porterhouse is more than that of the T-bones. This difference is arbitrarily settled by the Institutional Meat Purchase Specifications of the United States Department of Agriculture (USDA). It says that the porterhouse’s tenderloin should be 1.25-inch wide (32mm) at its widest part. The T-bone, on the other hand, should be 0.5-inch wide at least.

You should be wary of this technical difference in the size of the tenderloin because this is the main difference between the two. So, the difference between the two boils down to how much filet is present in the steak.

The next time, therefore, that you order a T-bone steak and you are given a steak that measures 1.25-inch thick, you can complain on grounds that you are receiving a porterhouse. But kidding aside, this is the only remarkable difference between the two. Thus, you should measure the thickness from the filet’s widest point to the bone.

Another point to consider is that the porterhouse is usually taken from the short loin’s rear part. In that part, the tenderloin appears to be the thickest. Thus, you will readily distinguish the T-bone from the porterhouse by its size and weight, for the porterhouse is much heavier than the T-bone and usually weighs within the range of 24 ounces.

Is T-bone a Porterhouse?

The above question will be your next logical question. If the T-bone comes from the same short loin of the cattle, is it justifiable to call T-bone a porterhouse? Well, even if they come from the same section of the cattle, the T-bone can never be called a “porterhouse.” The reason for this is that it falls short of the specifications delineated by the USDA.

If the T-bone is only .25-inch thick, then, it is better to call it “T-bone” or a “Club steak or a “Bone in NY Strip.” Moreover, since the T-bone is smaller in size and has fewer filets, it is usually less expensive than the porterhouse.

Plus, the T-bone—since it is leaner in size and thickness—must be cooked differently from that of the porterhouse. They also have different tastes.

So, having read the abovementioned differences, the next time you would order a steak, you should no longer get confused as to the difference between a porterhouse and T-bone steaks.

Prime Rib Vs. Ribeye Roast

While prime rib and ribeye might sound similar, the two types of meat with distinctive features. The only thing common to the two products is that they are from an area near the ribs of an animal.

The prime rib and ribeye taste, look and feel different, but they share server similarities, especially how to cook and serve both cuts.

For those wondering about the significant differences of prime rib vs rib eye, this article will provide reasons why you should lean more towards one product than the other.

What and where does ribeye come from?

This cut of meat is known by several names. Some people refer to it as rib steak while others prefer the common name ribeye.

Regardless of the numerous names, it’s often called, the same meat is being referred to. This cut of beef comes from an animal rib area, and to be more specific the rib roast. Initially, ribeye always comes with rib bones which are then removed to become rib eye steak.

In summary, ribeye is a cut of steak without the rib bones from the rib roast.

What and where does prime rib come from?

This cut of meat comes from the same area as the rib eye— the rib area.

Although they are from the same area of the animal, both cuts of meat are nothing alike.

The difference between them is the time at which they extracted. Prime rib is extracted after the rib roast has been cooked and ribeye before preparing the rib roast.

In simple words, prime ribs are steaks larger than the rib eye since they include the bone and ribeye steak.

Ribeye and prime rib – are they the same?

As stated above, both ribeye and prime rib a cut from a cow’s rib. However, the prime rib is usually a larger stick since it includes larger pieces of bone. Also, the rib eye is a small stick with little or no pieces of bone.

As the name implies, a prime rib is extracted from the best rib part, which is usually between the 7th and 11th bones. This rib section is full of thick, flavorful and rich marbled meat. This cut of meat that is a prime rib is then sliced into smaller chunks known as rib eyes.

Unlike the rib eye, the prime rib is a steak with a big hunk of meat. Not in all cases is the rib eye extracted from the prime part of the rib, and also it does not always include muscle and fat of a prime rib.

In conclusion, the typical difference between these two cuts is that a ribeye is gotten from a prime rib, and lacks the surrounding meat featured on a prime rib.

Texture Difference

Obviously, the differences in texture are as a result of various methods of cooking. The prime rib contains a heck of ribeye, fat and muscles. Therefore you should expect a softer texture due to all of this fat. Also, the prime rib is typically a bone-in steak, which means it offers more moisture than a ribeye.

Furthermore, the ribeye steak comes from a less prime rib portion which makes it slightly tougher. This is as a result being called from an area the cow exercise mostly.


Prime rib and ribeye are known for their beef flavour since they come from an area close to the rib. However prime rib is a bit more flavorful than the rib eye as it comes with extra fat and bone. The fat marbled through the rib cap, therefore, offering a Buttery flavour.

While the prime rib is not as mild as the ribeye, if cooked correctly can also be flavorful. This cut of steak can offer unusual flavour not as much as a shank but enough to lean away from the tenderloin.

Cooking Methods

The significant differences between both cuts are due to their different cooking methods and cooking time.

Generally, the prime rib is cut into a roast and cooked at low temperature for a long while. On the other hand, the rib eye is a steak cooked for a short time at a high to medium temperature.

When it comes to grilling when it comes to pan searing or grilling ribeye steaks are the ideal choice. They can withstand high temperature and are usually thicker than most types of steak.

We Are Going To Talk About The Differences Between A Traeger Smoker And Camp Chef

In the market today, the two dominant smokers in the pellet grill world are the Traeger and camp chef smokers. Thus, it is often difficult to choose between the two pellet grills, especially when you have little or no idea about both brands.

This article has been written to help you make the right choice between the two units. It also contains what a Traeger smoker is, how it works, what a camp chef smoker is, how it works, and how to choose the durable grill for your birthday party.


Traeger is one of the most famous and efficient brands known for the production of pellet grills in the market today. This unit was developed by Joe Traeger in 1985 and patented.

According to researches, these smokers from Traeger are among the earliest kind of grills produced. As at the time this product was produced, it used a three-position controller which is referred to as LMH controller settings for low, medium and high heat.

Each setting controlled by the LMH controller is fixed with a temperature range, and these temperatures are achieved using a fixed, predetermined duty circle. However, in recent times, this brand has been experiencing competition from other manufacturers using the same design principles.

This brand produces smokers with a large cooking space area that can cook up to 12 burgers, two chickens, 18 hot dogs or three ribs at a single time.

Traeger grills use woods to make delicious foods with full-flavoured Smokey flavours. Apart from the fact that wood pellet grills are easy to use, you would not also be facing any problems making foods with it.

It features a 6-in-1 efficiency that can grill, smoke, bake, roast, and bbq with pure, hardwood flavour. This means that with this smoker you can cook any varieties of foods you want. This unit cost a lot a bit and would require you to be ready to pay a lot before purchasing it.

Models of Traeger include Traeger Grills TFB57PZBO Pro Series, Traeger Grills, TFB88PZBO Pro Series, Traeger TFB29LZA Junior Elite Wood Pellet Grill and others.

Camp Chef

Camp chef is a kind of pellet grill that offers you a better way to cook outdoors, whether you choose to make your food in the backcountry or the backyard.

It combines the unique features and performances of patio grills, pellet smokers, camp stoves, and ovens to produce an excellent result. This brand produces high-quality units that are not only efficient to cook for almost any outdoor gathering but also durable.

This brand has been in existence for about 25 years ago. And since then it has been producing quality outdoor cooking and entertainment equipment to almost any activity. Camp chef ignites the passion for good food and outdoor cooking.

With the exceptional products and innovations from Camp chef, this company is known to be one of the leading brands in the outdoor cooking industry.

Do you know what? With a camp chef pellet grill, you can bring professional wood-fired flavours right to your back patio. If you are in search of a pellet grill for your next camping, boating or hunting, Camp chef unit is the best.

You will enjoy a unit with two 7,500 BTU brass range burners oven power with this product. Ultimately, the camp chef is a way to cook and have fun with your loved ones outdoor.

How to choose between Traeger and Camp Chef

Aside from the fact that cooking with a pellet grill is easy to do, it is also less expensive, and you tend to get a smoky flavour from any food you cook.

However, since there are wide varieties of pellet grills of which Traeger and Camp Chef are the leading brands in the market today, any grillers need to look for some features and put some factors into consideration before purchasing any of these two units.

For instance, if you are in search of a grill to take to your next camping, Camp Chef is the best options to opt-in for.

Unlike Traeger, Camp Chef is known to carry a multitude of outdoor cooking devices to cook any varieties of foods you want. Traeger, on the other hand, focuses on the perfection of its patented wood pellet smokers and grills.

If you are in search of a less expensive pellet grill between these two brands, it is Traeger smoker. Likewise, Traeger smokers often come with a 3-year warranty while you can get up to about a 5-year warranty with Camp chef grill.

Both brands have their temperature range between 160-500 degrees. Also, the Traeger smoker uses advanced technology while the camp chef uses basic technology.

We’ll Look At The Differences Between A Cross Rib Roast And A Prime Rib

Most grillers frequently confuse the taste of a cross rib roast and a prime rib. Even though these two ribs have a similar look, they taste different from each other.

To get a taste of these ribs without eating them is why the article has been written. It also contains what a cross rib roast is, how it tastes, what a prime rib is, how it tastes, and how to choose the perfect rib for you.

Cross-Rib Roast

Cross rib roast is beef which is popularly known among the grillers in the grilling world today. This meat is also referred to as boneless shoulder pot roast. It is located above the brisket.

The cross rib is a leaner cut of meat that has a lot of flavours compared to the prime rib. This meat has tough and stringy fibres. As a result of the hardened fibre, this rib needs to be simmered and with the use of liquid to make the meat tender.

However, if you are cooking your cross rib roast with an oven, it is essential to cook it with low heat in other to soften the texture of the rib and make it easy to be consumed by both young and old.

Likewise, cooking the cross rib roast with low heat helps to infuse the meat with your desired seasonings. Although this beef can be cooked outdoors in various weather conditions, it is advisable to cook indoor in other to derive all the necessary flavours from it.

By purchasing a 3-ounce cross rib roast, you would be getting calories of about 150, 6 grams of fat, 2 grams of saturated fat and 22 grams of protein which all proves that cross rib roast is one of the leaner cuts of beef available in the market today.

It is essential to know that this beef should not be cooked for over 20 minutes, and the temperature should not be set over 450 degrees.

Cross rib roast is suitable for braising, although it can be cooked with other methods such as grilling, roasting, baking, and others. This is because the rib responds very well to any kind of braise or “low and slow” moist heat method.

Prime Rib

Unlike other varieties of kinds of beef in the market today, the prime rib is the most expensive. This is because this beef comes from the primal rib cut, which makes it one of the second-most tender of all the cuts of beef.

If you are in search of ribs for a family party, then, this is the beef you are looking for. This rib is a huge piece of delicious meat with an attractive flavour.

Prime rib is also known as a standing rib roast. It is extracted from the nine primal cuts of beef. This beef comprises of about two to seven ribs. It is often roasted by standing the rib on the rib bones in other to prevent the meat from touching the pan.

It contains two different portions cut from the beef. There is the outer portion which is known as “eye” and the fat-marbled muscle which is popularly known as the “lip” or “cap”.

Even though this beef can be grilled the most popular method of preparing it is the traditional style. This method allows you to tub the outside of the roast with salt and seasonings and slow-roast it with dry heat.

When cooking a prime rib, it is important not to cook it beyond medium-rare. That is, the temperature should not be set to high in other to keep the beef tender always.

Even though you can prepare your beef at medium, medium-well or well-done level, it is advisable to cook it at medium-well in other to enjoy both the tender texture and the flavour of the beef.

However, you can consider sirloin or rump roast for a medium and well-done level at an affordable price.

How to choose between a cross rib roast and prime rib

Since you are now aware of what a cross rib roast and prime rib taste like and what they are made of, it is vital to check out for some features when planning to purchase any of the two.

For instance, if you are in search of a rib to make outdoor grilling party, then, cross rib roast might be an unsuitable beef to do so. However, a cross rib roast can be an ideal choice if you are looking for a rib with less price rate.

Prime rib comes at a high price so you must be prepared to pay much if you are going for it. Likewise, a prime rib is the best beef for making a family dinner.

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