loin primal · New Zealand
In South Africa, this cut is t-bone sa, also sold as club steak.
About this cut
A cross-section of the short loin that includes both the striploin and a portion of the tenderloin, separated by a T-shaped vertebra. Porterhouse is the same cut from further back, with a larger tenderloin section.
| rare | Rare | → | Rare |
| medium rare | Medium rare | → | Medium rare |
| medium | Medium | → | Medium |
| well done | Well done | → | Well done |
Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.
“t-bone nz” in New Zealand maps to canonical t bone (loin: Short loin cross-section, containing T-shaped vertebra). In South Africa, look for labels such as t-bone sa · club steak. A cross-section of the short loin that includes both the striploin and a portion of the tenderloin, separated by a T-shaped vertebra. Porterhouse is the same cut from further back, with a larger tenderloin section.
This information is for educational purposes only and may vary by region or butcher practices.