Are you a steak lover wondering how many porterhouse steaks you can get from a side of beef?
Look no further! The porterhouse steak is a popular cut of beef that combines both the tenderloin and strip steak, making it a favorite among meat enthusiasts.
But how many porterhouse steaks can you expect to get from one side of beef?
In this article, we’ll explore the answer to this question and more.
So, grab a seat and get ready to learn all about the delicious and impressive porterhouse steak.
How Many Porterhouse Steaks In A Side Of Beef?
When it comes to the number of porterhouse steaks you can get from a side of beef, it all depends on the size of the animal and the specific cut.
A side of beef typically refers to one half of a cow, which includes all the cuts of meat from that side. A cow has 13 ribs per side, with the first five ribs in the chuck section, the next seven in the rib section, and the 13th in the loin. Ribs 6 through 12 are sold as prime rib.
Porterhouse steaks are cut from the center of the cow’s loin and typically include both the tenderloin and strip steak. This cut is usually some of the most flavorful and go-to favorite among steak lovers. Porterhouse steaks are often quite large in size and can weigh up to 2 – 3 pounds each.
In terms of getting a certain amount of steaks out of one cow, you could expect to get about 4 – 5 porterhouse steaks for an entire animal. However, this number can vary depending on the size of the cow and how it is butchered.
Understanding The Porterhouse Cut
The porterhouse cut is a composite steak that is derived from the point where the tenderloin and top loin meet. It is essentially two steaks in one, with a T-shaped bone running through the middle. One side of the bone is a strip steak, while the other side is a tenderloin filet. The size of the tenderloin section is what differentiates the porterhouse from the T-bone steak.
To earn the name porterhouse, the tenderloin must measure at least 1.25 inches at its thickest part, which is width and not depth. This means that even if the entire steak is 1 inch thick, as long as the tenderloin meets this requirement, it can still be considered a porterhouse.
Porterhouse steaks are often confused with T-bone steaks, as they look similar in appearance. However, porterhouse steaks have a larger portion of tenderloin included than T-bone steaks. The two cuts can generally be used interchangeably in recipes.
When cooking a porterhouse steak, it’s important to keep in mind that the filet section will typically cook more quickly than the strip steak portion. To prevent overcooking, you may want to position the tenderloin further away from the heat source for part of the cooking time.
In terms of portion size, a porterhouse steak is quite large and can be challenging even for those with a big appetite and eating capacity. It’s probably a better idea to share it with someone than struggle to finish it alone. Typically, an average 525 kg cow has about 27 cuts of porterhouse steak, which equates to about 9 kg in total weight. If you divide the total weight by the number of cuts, one porterhouse steak is about 333 g.
The Anatomy Of A Side Of Beef
To understand how many porterhouse steaks you can get from a side of beef, it’s important to understand the anatomy of the cow. A side of beef is one half of the animal after it has been dressed, which means all non-meat parts have been removed.
The side of beef is further broken down into larger pieces called primals. These include the chuck, rib, loin, round, brisket, and shank. Each primal is then broken down into individual cuts for customers to purchase and cook at home.
The loin primal is where you’ll find the porterhouse steak. It covers the part of the cow directly behind the ribs and is separated into two parts: the short loin and the sirloin. The porterhouse steak comes from the short loin and includes both the tenderloin and strip steak.
When a cow is butchered, the butcher will typically cut the short loin into individual porterhouse steaks, which can weigh up to 2-3 pounds each. Depending on the size of the cow and how it is butchered, you could expect to get about 4-5 porterhouse steaks from one animal.
It’s important to note that not all porterhouse steaks are created equal. The size and quality of each steak can vary depending on factors such as the age of the cow, its diet, and how it was raised. It’s always a good idea to purchase meat from a reputable source and ask your butcher any questions you may have about the specific cuts you’re interested in.
Factors That Affect The Number Of Porterhouse Steaks
Several factors can affect the number of porterhouse steaks that can be obtained from a side of beef. The size of the cow is one of the most significant factors, as larger cows will naturally yield more meat. The thickness of the tenderloin is another factor that can impact the number of porterhouse steaks. If the tenderloin is thin, there may not be enough meat to cut into a full-size steak.
The cutting process itself can also have an impact on the number of porterhouse steaks obtained. The amount of waste generated during the cutting process can reduce the amount of meat available for steaks. Trimming the fat and bone, as well as any other waste generated during the cutting process, can significantly affect the final yield.
In general, a single cow can yield approximately 430 to 460 pounds of retail cuts, with approximately 40% of the cow being used for steaks. However, this percentage can vary depending on the specific cuts desired and how the cow is butchered. On average, approximately 15% of the weight of a porterhouse steak is lost during the cutting process.
Calculating the exact number of porterhouse steaks that can be obtained from one cow requires several factors to be taken into account. The average weight of a porterhouse steak is approximately 12 ounces, but this can vary depending on the size of the steak and the thickness of the tenderloin. Using these figures, it is possible to estimate that about 4 – 5 porterhouse steaks can be obtained from one side of beef. However, this estimate is subject to variation depending on several factors such as size, cutting process, and thickness.
Tips For Selecting And Preparing Porterhouse Steaks
If you’re looking to select and prepare porterhouse steaks, there are a few tips to keep in mind to ensure that your steaks are cooked to perfection.
Firstly, it’s important to choose high-quality porterhouse steaks. Look for labels that indicate that the steak is USDA Prime, Premium Angus, or Wagyu. These labels guarantee that the steak comes from a high-quality animal and will have superior flavor and texture.
Before cooking your porterhouse steak, it’s essential to let it come to room temperature. This means taking the steak out of the refrigerator at least 30-40 minutes before cooking. If you skip this step, you risk ending up with a tough and hard crust on the outside of your steak.
When seasoning your porterhouse steak, it’s best to do so just before cooking. Salt draws moisture out of meat when it’s cooking, and the water accumulates at the meat surface, which can leave you with a partially steamed steak instead of a tasty brown crust.
When cooking your porterhouse steak, there are two main approaches: charcoal grilling or gas grilling. Regardless of which method you choose, make sure that your steaks are completely thawed before cooking. We recommend thawing in the refrigerator for at least 24 hours.
When cooking on a grill, it’s best to sear the steak for 3-4 minutes on each side before moving it into the oven set to 450 degrees to cook for an additional 5-20 minutes, depending on how well-done you like your steak.
If you’re pan-searing your porterhouse steak, heat a large skillet over medium-high heat and add oil until smoking. Season the steak generously with salt and pepper before cooking until a deep brown crust forms on the underside.
Finally, after cooking your porterhouse steak, let it rest for at least 10 minutes before cutting into it. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Other Cuts Of Beef To Consider
While porterhouse steaks are certainly a popular choice, there are many other cuts of beef to consider when purchasing a side of beef. One such cut is the ribeye, which is also taken from the cow’s loin section. The ribeye is known for its marbling and tenderness, making it a great choice for grilling or pan-searing.
Another cut to consider is the sirloin steak, which comes from the sirloin section of the cow. This cut is leaner than some of the others, but still has a great flavor and can be cooked in a variety of ways.
For those who enjoy slow-cooked dishes, the chuck roast is a great option. This cut comes from the shoulder area of the cow and has a lot of connective tissue, which makes it perfect for braising or slow cooking in a crockpot.
If you’re looking for something a bit different, consider trying the skirt steak. This cut comes from the diaphragm muscle and is known for its intense flavor. It’s often used in Mexican cuisine for dishes like fajitas.