Final answer:
A specification not standard for custom cut T-bones is 'Tenderloin is minimum 1/2" in length measured parallel to bone', which is incorrect as the tenderloin part is measured by width to determine if it's a T-bone.
Step-by-step explanation:
The specification that is not a standard for custom cut T-bones is 'Tenderloin is minimum 1/2" in length measured parallel to bone'. T-bone steaks are cut from the short loin of the cattle and include a T-shaped bone with meat on each side. The tenderloin portion must actually be a certain width, not length, to be considered a T-bone. Correct specifications typically involve the thickness of the steak, the length of the tenderloin, and the amount of fat trim.
T-bone steak specifications are crucial in the culinary and butchery industries to ensure that steaks are cut to customer expectations and industry standards. The size of the tenderloin affects the quality and classification of the steak, differentiating between a T-bone and a porterhouse, for example. Standards such as a 1-inch tapered tail, trimming the wedge fat, and fat cap trimmed to 1/4 inch relate to the steak's appearance, taste, and cooking qualities.