New Tike T-Bone Mystery Solved!

I received a span gratis steaks to essay out from New York Prime Meats, which you lot tin dismiss run across here, earlier as well as afterward their appearance on my Memorial Day grill. By the way, if these guys intend they’re going to acquire a advert on a high-traffic, award-winning weblog for a few prime number steaks, well, they’ve got around other affair coming.

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

I ever assumed it was cutting that agency as well as thus we’d convey to pay $15 a pound for bone, as well as they’d grind the extra meat for those fancy red-leather-booth eatery burgers. However, according to Ed Logan, Head Butcher at New York Prime Meats, the uncomplicated explanation is that ane time a thick steak is cutting from the larger, fundamental sections, the meat contracts as well as shrinks upwardly a bit, piece the os does not.

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

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