Just like the T-bone, the Porterhouse steak is a succulent cut of meat that contains both the New York Strip and the Tenderloin, but the difference is a distinctive one.
Located on the hindquarter, opposite the New York strip separated by the spine, the tenderloin has a low fat content and superior tenderness. It can be grilled or pan-broiled to perfect, melt-in-the-mouth doneness.
Ground beef is a staple in many American homes, thanks to its diversity in a multitude of recipes and its relatively low cost compared to other cuts of meat.
Border Springs is nestled in the base of the Blue Ridge Mountains in Patrick County, Virginia. Only 10 miles north of North Carolina, this award-winning farm raises Katahdin sheep, Texel sheep, and working border collies.