In article >,
sf > wrote:

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

> >> 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.

The tenderloin on the porterhouse is much larger than the one on the
T-bone.

> When have you ever bought a T-bone with a huge a filet on it?

Never.

> You're
> lucky to get a hint of filet on t-bone. This is what I know as a
> T-bone.

There'd better be some or it's just a bone-in New York strip.

> http://www.istockphoto.com/file_thum...ckphoto_381576
> 4_raw_t_bone_steak.jpg

CALL THE POLICE! THERE'S BEEN A ROBBERY! Somebody cut the tenderloin
clean off that steak. I noticed several others on the site. I also saw
a lot of pictures labeled T-bone that weren't.

> 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.

We don't buy them much ourselves. Mostly it's just sirloin steak.

--
Dan Abel
Petaluma, California USA