Jo Anne wrote:

>
> When big fat T-bone steaks are on sale here, you can sometimes get
> ones with 6-7 oz filets. I cut them off and we eat them right away.
> The loin part gets frozen - sometimes I BBQ them as is, but I usually
> use them for stew or Swiss steak. The bones get frozen for stock, of
> course, and after the stock is done I take the carrots, celery, and
> parsnips (along with the stray bits of fat and meat) and cut
> everything up for the dogs. Mix with some rice and you've got homemade
> dog food.

When we get nice big steaks with big tenderloins we split them. My wife loves the outside strip
with the fat and I get the loin. The only problem is that I like mine rare while she prefers it
medium rare, and the tenderloin cooks a lot faster. I have to cut the loin off and leave it one a
few minutes more for her.