The Longhorn is described as which cut and size?

• A. 22 oz., Char Seasoning, Porterhouse (short loin), Bone-in
• B. 18 oz., Grill Seasoning, Filet, Boneless
• C. 22 oz., Prairie Dust, Sirloin, Boneless
• D. 20 oz., Char Seasoning, Strip, Bone-in

Answer: (A)

Think about how Longhorn describes its steaks by cut, size, whether they’re bone-in or boneless, and the seasoning used. A porterhouse is a large cut from the short loin that includes both the strip and a portion of tenderloin, and it’s normally served bone-in. At about 22 oz, it’s the heftiest option and Longhorn commonly uses Char Seasoning on this bold, premium cut. So this description matches: 22 oz, Char Seasoning, Porterhouse (short loin), Bone-in.

The other descriptions point to different cuts or preparations: a filet is a tender, small, boneless cut; a sirloin described as boneless is a different section and size; and a strip described as bone-in is a single-cut without the tenderloin portion.