T-bone steak and its anatomic correlation
A T-bone steak is composed of the Erector spinae muscles and the Psoas muscle. In other words, it is a KC or NY Strip combined with a small Filet mignon.
It is called a T-bone because of the T shape of the bone (spinous process, transverse process and pedicle).
It is differentiated from the Porterhouse steak by being cut from a higher / more cranial section which has a smaller Filet mignon (Psoas).
The Erector spinae (strip portion of the steak) can be subdivided into 3 separate muscles-
Iliocostalis muscle- Most lateral
Longissimus muscle
Spinalis muscle- Closest to the spine/ spinous process and most medial.
It is called a T-bone because of the T shape of the bone (spinous process, transverse process and pedicle).
It is differentiated from the Porterhouse steak by being cut from a higher / more cranial section which has a smaller Filet mignon (Psoas).
The Erector spinae (strip portion of the steak) can be subdivided into 3 separate muscles-
Iliocostalis muscle- Most lateral
Longissimus muscle
Spinalis muscle- Closest to the spine/ spinous process and most medial.
