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Cooking & Baking

sir pball

(4,741 posts)

11. A t-bone is sirloin+tenderloin

Reply to Kali (Reply #10)

Sat Oct 5, 2019, 07:09 PM

Oct 2019

As is a porterhouse, but a porterhouse is cut farther back so it has more tenderloin and a bit chewier strip...I prefer porterhouses myself.

Bone-in strip can come from any part of the sirloin, but it usually comes from farther back as to keep the NY strips intact - they sell better.

I worked at a restaurant group that had a very good relationship with a certain famous NYC meat purveyor; we got to go see how they butchered and aged their beef, it was absolutely fascinating and very educational.

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19 replies

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4 Levels of Steak: Amateur to Food Scientist Epicurious [View all] IronLionZion Oct 2019 OP

Anyone who likes their steak well done with ketchup should be and removed from power mitch96 Oct 2019 #1

Then they'll give him the worst cut of steak from the back of the freezer IronLionZion Oct 2019 #2

He would not know the difference!!! Not a great palette as you can tell............ nt mitch96 Oct 2019 #4

Searing is vitally important, nay, essential, to a steak. sir pball Oct 2019 #3

real fire Kali Oct 2019 #6

Real charcoal is best, IMO sir pball Oct 2019 #7

got to see a charcoal camp in Sonora last weekend Kali Oct 2019 #9

Interesting way of making it sir pball Oct 2019 #12

um, close to OK was Kali Oct 2019 #5

Strip is sirloin. sir pball Oct 2019 #8

I know NY strip as the "main" piece of a T-bone Kali Oct 2019 #10

A t-bone is sirloin+tenderloin sir pball Oct 2019 #11

I should be better versed in primal cuts Kali Oct 2019 #13

Those aren't primal cuts! sir pball Oct 2019 #14

aren't like the big 8 or so chunks called primals? Kali Oct 2019 #15

No, a primal is specifically cut off the bone sir pball Oct 2019 #16

I don't think those are all off the bone. Kali Oct 2019 #17

The beef ones all are, the pork ones are a bit odd sir pball Oct 2019 #18

same here Kali Oct 2019 #19