loin primal · Norway
In Russia, this cut is ti-bon, also sold as porterhaus.
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 | Rå | → | С кровью |
| medium rare | Medium rå | → | Medium rare |
| medium | Medium | → | Medium |
| well done | Godt stekt | → | Хорошо прожаренный |
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-bein steak” in Norway maps to canonical t bone (loin: Short loin cross-section, containing T-shaped vertebra). In Russia, look for labels such as ti-bon · porterhaus. 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.