Minor T-Bone Mystery Solved!

I received a twain costless steaks to crusade out from New York Prime Meats, which you lot tin meet here, earlier in addition to subsequently their appearance on my Memorial Day grill. By the way, if these guys mean value they’re going to acquire a advert on a high-traffic, award-winning weblog for a few prime number steaks, well, they’ve got to a greater extent than or less other affair coming.

No, this post is non well-nigh how juicy in addition to tender their gorgeous (free) beef was, it’s well-nigh me in conclusion learning why the flat, os halt of a Porterhouse or T-Bone is ever thicker than the contrary pointy meat end. This inquiry has haunted me for decades. Not plenty to truly enquire a butcher, exactly still.

I ever assumed it was cutting that means in addition to then we’d bring to pay $15 a pound for bone, in addition to they’d grind the extra meat for those fancy red-leather-booth eating seat burgers. However, according to Ed Logan, Head Butcher at New York Prime Meats, the unproblematic explanation is that in ane lawsuit a thick steak is cutting from the larger, fundamental sections, the meat contracts in addition to shrinks upwards a bit, acre the os does not.

Makes sense! That’s the variety of foodie data that kills at cocktail parties. Trust me. Anyway, cheers to New York Prime Meats for the samples, in addition to for solving this longtime curiosity of mine!