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T-bone or NY strip/filet mignon?

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How would you butcher your beef?

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[quote='BusNative;156079;6]I'm guessing not... probably something closer to Colorado :wink:[/quote]

Indeed - we're going for 'locally sourced' food, so anything east of the Mississippi is out :wink:

It was raised west of Ft. Collins, CO in the foothills.
 
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[quote='BusNative;156087;9].......and it dreamed of a day where Mr. and Mrs. FCollinsBuckeye would cut it up and enjoy - much like a little girl dreams of her wedding day.[/quote]

You know it, buddy :chompy: :moo:

We're happy knowing that it didn't spend it's existance knee deep in it's own excrement.
 
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Don't know how you can put NY strip and filet in the same category? My choice would be very thick, 1.5 to 2 inch thick, porterhouse. Then cut the filets out and set them aside for your best red wine, and the other side for when you feel like like a steak and a brewski or nine. Lucky you. Not a bad decision to have to make.
 
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Too much red meat is bad for you, FCB.

The good friend that I am, I will consider taking it off of your hands for a nominal fee. It's for your own good, you know. You'll thank me later.
 
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Getting strips is a waste.Tough and chewy.
billthecat.gif

Go with T-bones for the whole shot.
 
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