Minor T-Bone Mystery Solved!

I received a pair gratis steaks to seek out from New York Prime Meats, which you lot tin run across here, earlier as well as afterward their appearance on my Memorial Day grill. By the way, if these guys mean value they’re going to acquire a yell on a high-traffic, award-winning weblog for a few prime number steaks, well, they’ve got about other affair coming.

No, this post is non most how juicy as well as tender their gorgeous (free) beef was, it’s most me in conclusion learning why the flat, os halt of a Porterhouse or T-Bone is ever thicker than the contrary pointy meat end. This inquiry has haunted me for decades. Not plenty to truly enquire a butcher, simply still.

I ever assumed it was cutting that agency as well as hence we’d convey to pay $15 a pound for bone, as well as they’d grind the extra meat for those fancy red-leather-booth eatery burgers. However, according to Ed Logan, Head Butcher at New York Prime Meats, the uncomplicated explanation is that 1 time a thick steak is cutting from the larger, key sections, the meat contracts as well as shrinks upwards a bit, piece the os does not.

Makes sense! That’s the variety of foodie data that kills at cocktail parties. Trust me. Anyway, cheers to New York Prime Meats for the samples, as well as for solving this longtime curiosity of mine!

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