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Cooking & Baking

Kali

(55,007 posts)

13. I should be better versed in primal cuts

Reply to sir pball (Reply #11)

Sat Oct 5, 2019, 07:18 PM

Oct 2019

since I raise cattle, but most of my knowledge is retail and personal use. I have never thought of Tbone and porterhouse as sirloin though I do call the tenderloin part tenderloin.

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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