[Sca-cooks] semi OT question on steer butchering and costs

[Phil Troy / G. Tacitus Adamantius]

On Jul 19, 2005, at 11:13 AM, Alexa wrote:

> Thank you for the correction.  It's been 6 months
> since I got it and I am not at all familiar with what
> comes from what.
> Alexa

Urm, maybe there are differences in local meat-cutting practices, but  
in the US, the division between front and hind quarter is generally  
either just above or just below the last rib, depending on the  
animal. The main exception is with pork, whose loin is in the front  
quarter, but then more often than not, pigs are sold by halves. If by  
t-bones you're referring to beef t-bone or porterhouse steaks,  
they're from the short loin and are indeed in the hind quarter.

Adamantius

>
>
> --- Micheal <dmreid at hfx.eastlink.ca> wrote:
>
>
>>  That would be the front quarter hind quarters have
>> no t-bones.
>> Cealian
>>
>
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