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Acronyms that contain the term t-bone
What does t-bone mean? This page is about the various possible meanings of the acronym, abbreviation, shorthand or slang term: t-bone.
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Term | Definition | Rating |
---|---|---|
BMT | Bone Marrow Transplant | |
BMT | Bone Marrow Transplant | |
BM | Bone Marrow | |
BM | Bone Marrow | |
BMD | Bone Mineral Density | |
# | Bone Fracture | |
BMP | Bone Morphogenetic Protein | |
BMP | Bone Morphogenetic Proteins | |
BJ | Bone and Joint | |
MBM | Meat And Bone Meal | |
ABMT | Autologous Bone Marrow Transplantation | |
ABMT | Autologous Bone Marrow Transplantation | |
BA | Bone Age | |
BV | Bone Volume | |
BC | Bone Conduction | |
BG | Bone Graft | |
DBM | Demineralized Bone Matrix | |
BS | Bone Stock | |
BCII | Bone Care International, Inc. | |
MBD | Metabolic Bone Disease | |
ABMDR | Australian Bone Marrow Donor Registry | |
ABMDR | American Bone Marrow Donor Registry | |
RMB | Raw Meaty Bone | |
BF | Bone Fragment | |
ABMD | Areal Bone Mineral Density |
What does t-bone mean?
- t-bone
- The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). Both steaks include a "T"-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. The smaller portion of a T-bone, when sold alone, is known as a filet mignon (called fillet steak in Commonwealth countries and Ireland), especially if cut from the small forward end of the tenderloin. Experts differ about how large the tenderloin must be to differentiate T-bone steak from porterhouse. The United States Department of Agriculture's Institutional Meat Purchase Specifications state that the tenderloin of a porterhouse must be at least 1.25 inches (32 mm) wide at its widest, while that of a T-bone must be at least 0.5 inches (13 mm) wide. However, steaks with a large tenderloin are often called a "T-bone" in restaurants despite technically being porterhouse. Owing to their large size, and as they contain meat from two of the most prized cuts of beef (the short loin and the tenderloin), T-bone steaks are generally considered one of the highest quality steaks, and prices at steakhouses are accordingly high. Porterhouse steaks are even more highly valued owing to their larger tenderloin. In British usage, followed in the Commonwealth countries, "porterhouse" often means a British sirloin steak (i.e. US strip steak) on the bone, i.e. without the tenderloin on the other side of T-bone. Some British on-line butchers also offer American style porterhouse steaks. In New Zealand and Australia, a porterhouse is sirloin steak (strip steak in USA) off the bone.
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"t-bone." Abbreviations.com. STANDS4 LLC, 2024. Web. 25 Apr. 2024. <https://www.abbreviations.com/t-bone>.
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