The majority of the T-bone steak is cut from the upper portion of the short loin on the cow. A small section of the T-bone is cut from the tenderloin area of the animal.
A T-bone steak offers two sides of meat that are divided by a thick bone in the center. The largest portion of meat comes from the short loin. The other side of the meat is part of the tenderloin.
The T-bone and Porterhouse steaks are similar cuts of meat. The Porterhouse is taken from the back portion of the short loin.
The T-bone steak is classified as one of the highest quality steaks. The price for this cut of meat is more expensive than others.