What is t-bone au called in United States?

Look for T-bone steak, Porterhouse—mapped to T Bone (T-bone steak).

Can t-bone au mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in United States?

In United States, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What is t-bone au in the USA?

Q: What is t-bone au in the USA?

t-bone au is the Australia retail name for the T-bone steak, which sits on the loin primal. In USA, the same cut is most often labeled T-bone steak or Porterhouse.

Q: What primal is t-bone au from?

T Bone is on the loin primal (Short loin cross-section, containing T-shaped vertebra).

Exact match

t bone au

is T-bone steak in United States

Ask for: T-bone steak or Porterhouse

About this cut

A cross-section of the short loin that includes both the striploin and a portion of the tenderloin, separated by a T-shaped vertebra. Porterhouse is the same cut from further back, with a larger tenderloin section.

loin primal · Short loin cross-section, containing T-shaped vertebra

In United States

T-bone steak · Porterhouse

What is this cut?·Global guide

How to order steak doneness

Australia → United States

rareRare→Rare48–55°C

medium rareMedium rare→Medium rare55–60°C

mediumMedium→Medium60–65°C

well doneWell done→Well done70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“t-bone au” in Australia maps to canonical t bone (loin: Short loin cross-section, containing T-shaped vertebra). In United States, look for labels such as T-bone steak · Porterhouse. A cross-section of the short loin that includes both the striploin and a portion of the tenderloin, separated by a T-shaped vertebra. Porterhouse is the same cut from further back, with a larger tenderloin section.

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Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

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This information is for educational purposes only and may vary by region or butcher practices.