In article >,
sf > wrote:

> On Sat, 15 Nov 2008 14:16:13 GMT, (Phred)
> wrote:
>
> >Hah! That's probably similar to what I recall from years ago. Our
> >terminology is different (and mine may have been misleading) but the
> >concept of a porterhouse being better than "common" T-bone seems to be
> >consistent across cultures. ;-)
> >
> >These days the Oz "porterhouse" is the inferior part of the T-bone --
> >your "loin" -- if I have correctly interpreted anatomical features.
>
> Here the Porterhouse includes a bit of the tenderloin, a T-Bone does
> not.

I know that meat terms aren't consistent across the Unites States, but
you live less than 50 miles from me! Perhaps you are thinking about a
porterhouse vs a New York strip?

This site, from this thread:

http://www.virtualweberbullet.com/me...ni_handout.pdf

clearly shows the strip, T-bone and porterhouse right next to each other

--
Dan Abel
Petaluma, California USA