Steak differences ?

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RWBTEX
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Re: Steak differences ?

Postby RWBTEX » Thu Jun 30, 2011 7:37 pm

cowboy45 wrote:
txngent wrote:Image

T-bone steaks cut closer to the shoulder are known as Porterhouse while those cut closer to the loin are just T-bones as this is a smaller cut and the fillet is much smaller if at all there.

Image

The Porter cut will have both the loin and fillet (tenderloin) attached, the T-Bone has the fillet (tenderloin) removed.

Not to be a knowitall, but that is incorrect. The porterhous is the first cut on the loin after the sirloin, usually 2-3 cuts and is then considered a t-bone. The tenderloin tapers down along the way. Next is the ribeye that eventually goes to the chuck.
How do I know this you ask? I made my living as a butcher for about 10 yrs when I was younger. :D


Cowboy is correct, just came from the butchers and he said exactly the same thing, got me three perfect beautiful porterhouse steaks, prime that is. $75.00, can u say OUCH! hope it gets us a call.
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Re: Steak differences ?

Postby cowboy45 » Thu Jun 30, 2011 8:47 pm

OUCH!
I really hope you enjoy those steaks. I am jealous because I can't get that kind of meat where I live. :D

Happy grilling!
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Re: Steak differences ?

Postby txngent » Thu Jun 30, 2011 9:12 pm

Maybe you didn't learn to read as a butcher.

FROM THE LOIN

Directly behind the rib section is the loin, and the loin meat is the tenderest section of beef. Although not as well flavored or marbled as the rib, the loin accounts for the most expensive and tender of all the cuts of steak. Some common cuts of the loin are:

The tenderloin, the tenderest cut, the most expensive, and some say less flavorful.

T-Bone, A bit of everything, the T bone has a T shaped bone which sub divides a small section of tenderloin, with a larger section of strip steak.

Porterhouse, similar to the T-bone, but with a larger section of tenderloin.

Strip loin (NY steak), a rectangular strip of very flavorful steak, like a T-bone without the bone or tenderloin!

Not to be a know it all either, but that was what I was taught at SHSU. The porterhouse is up high with the full meat mass... as it tapers down the mass is less and is called the t-bone. Kind of what I said to begin with... but hey, if you have a golden glove of butchering... maybe they can hire up to rewrite the carcass.
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Re: Steak differences ?

Postby DATsBBQ » Mon Jul 11, 2011 6:56 pm

You guys can afford steak :shock: Just dropped 8 frankies on the bimmer to replace the front trans axels. Looks like burger for a long time around here.
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Re: Steak differences ?

Postby 3 star redneck » Mon Jul 11, 2011 7:14 pm

DATsBBQ wrote:You guys can afford steak :shock: Just dropped 8 frankies on the bimmer to replace the front trans axels. Looks like burger for a long time around here.

Bimmer? Well no wonder..... :dont: :laughing7:
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Re: Steak differences ?

Postby Papa Tom » Mon Jul 11, 2011 7:39 pm

DATsBBQ wrote:You guys can afford steak :shock: Just dropped 8 frankies on the bimmer to replace the front trans axels. Looks like burger for a long time around here.


AKA Bummer?

I never knew the difference between a T bone and a Porterhouse and it might just be a fine line......I'm still getting over the Salisbury disappointment...
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Re: Steak differences ?

Postby DATsBBQ » Mon Jul 11, 2011 8:12 pm

Papa Tom wrote:
DATsBBQ wrote:You guys can afford steak :shock: Just dropped 8 frankies on the bimmer to replace the front trans axels. Looks like burger for a long time around here.


AKA Bummer?

I never knew the difference between a T bone and a Porterhouse and it might just be a fine line......I'm still getting over the Salisbury disappointment...


I would have bought a vette but couldn't find one that was AWD. Who knew? :lol: :roll: We got snow to deal with here. :shock:
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Re: Steak differences ?

Postby Papa Tom » Mon Jul 11, 2011 8:16 pm

Directions to Texas: S on Valley hwy, take a L on I30...... :)
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Re: Steak differences ?

Postby 3 star redneck » Mon Jul 11, 2011 8:16 pm

DATsBBQ wrote:
Papa Tom wrote:
DATsBBQ wrote:You guys can afford steak :shock: Just dropped 8 frankies on the bimmer to replace the front trans axels. Looks like burger for a long time around here.


AKA Bummer?

I never knew the difference between a T bone and a Porterhouse and it might just be a fine line......I'm still getting over the Salisbury disappointment...


I would have bought a vette but couldn't find one that was AWD. Who knew? :lol: :roll: We got snow to deal with here. :shock:

:lol: :lol: :blues:
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Re: Steak differences ?

Postby DATsBBQ » Mon Jul 11, 2011 10:07 pm

I know the directions. South then east. Simple enough that even I can figure it out. :lol: Steaks are cheaper in Texas, might be able to afford one annually. :roll:
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Re: Steak differences ?

Postby Smoken Riggs » Tue Jul 12, 2011 9:57 am

Ribeye is also my cut of choice. Generally its seasoned with salt & pepper and sometimes a little butter. On occasion we will marinade a steak with Teriyaki and Soy Sauce just for something different.
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Re: Steak differences ?

Postby Scott P » Tue Jul 12, 2011 11:50 am

I agree with the previous poster that there is a big difference between Select and Choice and an almost as big difference between Choice and Prime. I got some Rib-Eyes (my favorite by far) from HEB that were Prime for $4.97 per pound a while back. The wife noticed the difference right away. The tenderness and flavor was fantastic. Once you go back to Select or Choice, it is a bit of a letdown.
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Steak differences ?

Postby atcNick » Wed Jul 13, 2011 10:50 am

I just cooked my first prime ribeyes (from heb) the other day. They were very good but I overcooked them a little. Have you guys noticed that primes cook a little faster?


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Re: Steak differences ?

Postby uttexas » Wed Jul 13, 2011 2:27 pm

Yes, prime quality meat tends to be ready at shorter cooking times.
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Re: Steak differences ?

Postby roaniecowpony » Thu Jul 14, 2011 8:56 pm

I'm a NY steak guy. But my local supermarkets usually carry either (poor) choice or select...except for Whole Foods markets, which carry very good choice or sometimes prime. The issue I have with shopping at Whole Foods is that a nice thick NY prime will cost about $35. I just think that's a bit outta whack, although I'll do it when I don't want more than one steak. Costco will sell prime NY in a 2 or 3 pack for not much more. If I have to get supermarket choice or select meat, I will sometimes get a spencer or ribeye which has more marbling. You guys that like ribeyes in select or choice should give a prime NY a try sometime. Similar fat content. I never would marinate a piece of prime steak, never.

I have had some marinated boot leather steaks. That seemed to help them.
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