The short loin is what you think of when you think of steak. This part of the cow contains the porterhouse, T-bone, strip loin, or strip steak. This is also one of the bigger parts of the cow that will yield multiple steaks depending on the size of the cow. The tenderloin actually cuts into the short loin of the cow. Depending on how the tenderloin is removed, you could possibly be cutting out the T-bone or porterhouse steaks because those steaks contain a part of the tenderloin muscle. Roasting, broiling, and grilling are the best dry heat ways of preparing beef from this section of the cow.
Beef porterhouse Nutrition Facts: Calories, Carbs, and Health BenefitsTweet
The composition of beef porterhouse is 69.56% water, 0% carbohydrates, 22.13% protein, 0% dietary fiber, and 7.39% fat. If you consume one beef porterhouse steak it will provide you with 150.484 grams of protein. That translates to 327.14 percent of the 46 grams of protein women should include in their daily diet and 268.72 percent of the 56 grams men need on a daily basis. That same in an amount measuring 100 grams (3.5 Oz), beef porterhouse provides 674 kilojoules (161 kilocalories) of energy and has a high content of Vitamin B12 (cobalamin), Vitamin B6 (pyridoxine), and Vitamin B3 (niacin), containing 80.42%, 49.77%, and 38.66%, respectively, of the Daily Value (DV) per 100-gram amount (right table of USDA nutrient values). This means that if you add beef porterhouse in your diet it will help your body to maintain nerves health, create energy by breaking down carbohydrates, form RBCs and will be effective against rising of homocysteine levels in the bodyAlzheimer’s disease or dementia as it is responsible for metabolism in neurotransmittersParkinson's disease. At the same time it contains a large amount of Zinc, Selenium and Phosphorus attaining 45.13%, 41.82% and 29.86% of the Daily Value in a 100 g (3.5 Oz), respectively.