On 8/7/2011 5:13 PM, Ed Pawlowski wrote:
> There is no ribeye, but a tenderloin.
> In case anyone is wondering where the difference between porterhouse and
> T-bone comes in:
> The US Department of Agriculture's Institutional Meat Purchase
> Specifications state that the tenderloin of a porterhouse must be at
> least 1.25 inches (32 mm) thick at its widest, while that of a T-bone
> must be at least 0.5 inches (13 mm).

They didn't tell that to my Giant. I just got a porterhouse on sale for
$5.99 and the filet part sure wasn't 1.25" at the widest. It was still
really good.

--
Cheryl
Come carpe diem baby - Metallica