On Sat, 15 Nov 2008 12:04:41 -0800, Dan Abel > wrote:

>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

So, what is the difference between them according to your source? I
see none.

When have you ever bought a T-bone with a huge a filet on it? You're
lucky to get a hint of filet on t-bone. This is what I know as a
T-bone.
http://www.istockphoto.com/file_thum...bone_steak.jpg

Porterhouse, however, *does* have the filet.

Frankly I haven't bought those things in years. I don't like NY strip
which is on the "other side" of the bone from the filet - if you
wanted to detach them. That's what I did when I used to buy them.
I'd buy a porterhouse, cut off the NY strip (hubby's favorite steak
back in those days) and the filet, then bag the bones and freeze until
I had enough for stock.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West