Affiliate Disclaimer: My website has affiliate links which may earn me a commission if you click on them. There is no extra cost to you and I only recommend things I really like.
A porterhouse steak is cut from the rear end of the cow, specifically from the section known as the short loin. The short loin is located near the cow’s spine, and it is a relatively small section of the animal compared to other cuts such as the rib or the round.
Depending on the size of the cow and the thickness of the steaks, a single cow may yield anywhere from four to eight porterhouse steaks. The exact number of porterhouse steaks that can be obtained from a single cow will depend on a variety of factors, including the age and breed of the cow, the size of the steaks, and the overall yield of the short loin.
It’s worth noting that the porterhouse steak is a premium cut of beef, and it is typically more expensive than other cuts due to its tenderness and flavor.
