PORTERHOUSE CUT

the thicker part of the sirloin of beef. Its use and title are credited to a saloon or "porter-house" situated near the old Fly Market, New York, during the early years of the nineteenth century. Its proprietor, discerning the excellence of steaks cut from the thick end of the sirloin, then used only for roasting, refused to buy any other from his butcher. The fame of the "porterhouse steak" rapidly spread and the term is now firmly established in the language of meats.

Another explanation credits the term to a roadhouse known as "Porter's," located at Cambridge, Mass., during the middle of the last century, which won fame for the excellence of the steaks it served from the cut now known as "Porterhouse."