Chianina meat is a lean meat, with a limited caloric intake (100 grams provide 110 Kc), but unlike white meat it is much richer in iron. It contains very little cholesterol, and contains good fats, or polar lipids, capable of increasing the synthesis of good cholesterol.
Porterhouse is a cut from the rear end of the short loin, where the tenderloin and strip portion are larger, and because of this the Porterhouse includes more tenderloin steak than T-bone, along with a larger New York strip steak. A bone holds the New York and tenderloin cuts together, creating the Porterhouse cut.
In addition to the size of the tenderloin; the thickness of the steak also determines whether a cut is considered a Porterhouse or a T-bone. USDA guidelines outlines a porterhouse must be at least 1.25 inches thick measured from the tenderloin, and a T-bone is 0.5 inches thick.
The meat will be delivered frozen