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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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Fungo Squiggly;1561432; said:
I won't subject you to such torture. I will sacrifice my colon to the god of redmeat to save you all from the horror.
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You're not listening to me. You go, we go!

backdraft.jpg
 
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Just have the butcher cut them into porterhouses, and you get both the T-bone and filet at the same time...or is it the T-bone and strip? Oh well, either way, they're good pieces of meat. On the other hand, a nice Cab goes well with the filet, while a peppery zinfandel goes best with the T-bone.

Calibuck rule of meat: Choose which wine you want, then choose meat to match. And never forget, red wine DOES go with fish or chicken......

:gobucks3::gobucks4::banger:
 
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I thank you all for your input. This thread (mostly BKBs contributions) have been very enlightening for me and I have deided to go with the 2 to 1 majority and have our happy cow's prime parts be butchered into NY Strip steaks and tenderloin steaks (sorry about the French 'slip' there, Baron). So, no T-bones or Porterhouse steaks at the FCollins household for the forseeable future.

Happily, the wife is in the midst of negotiations for a portion of a hog and I may have some bacon and pork roasts to keep the beef company in the freezer. :biggrin:
 
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FCollinsBuckeye;1561541; said:
I thank you all for your input. This thread (mostly BKBs contributions) have been very enlightening for me and I have deided to go with the 2 to 1 majority and have our happy cow's prime parts be butchered into NY Strip steaks and tenderloin steaks (sorry about the French 'slip' there, Baron). So, no T-bones or Porterhouse steaks at the FCollins household for the forseeable future.

Happily, the wife is in the midst of negotiations for a portion of a hog and I may have some bacon and pork roasts to keep the beef company in the freezer. :biggrin:
Click to expand...

Don't come crying to me when you get colon cancer. I tried to help.
 
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