| http://www.w3.org/ns/prov#value | - In Australia this same cut is known as a porterhouse, while in England, Ireland, and other parts of Europe, it\u2019s commonly known as a boneless sirloin.\r\n\r\nBut whatever the name, this cut is taken from the middle to rearward section of the <i>longissimus dorsi</i> muscle, commonly known as the loin.
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