In article >, on Mon, 3 Jul
2006 03:52:27 -0500, jmcquown wrote:

> Don't you mean a porterhouse? The strip is on one side, the ribeye filet on
> the other And much better bang for the buck, the porterhouse. Poor
> neglected porterhouse... leaves more for me at about $3 USD/lb.

A Porterhouse and a T-Bone are *almost* the same. Both consist of
tenderloin on one side and strip steak on the other.

In a T-Bone. the tenderloin must be at least 1/2" wide in the center. In
a Porterhouse, the tenderloin must be at least 1 1/4" in the center.
Thus, you get more tenderloin in a Porterhouse than a T-Bone.

Where do you get Porterhouse for $3/lb? What grade is it?

--
Seth Goodman