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

[Micheal]

 Sorry work being a boring female dog today answer kind of snapping not 
meaning to. Paper paper paper dang I hates end of month times. Anyway I will 
just duck and cover as I am some what cranky and shouldn`t be on here 
anyway. Sorry everybody.
 Cealian
----- Original Message ----- 
From: "Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Tuesday, July 19, 2005 12:41 PM
Subject: Re: [Sca-cooks] semi OT question on steer butchering and costs


>
> 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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>
>
>
>
>
> "S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la 
> brioche!" / "If there's no bread to be had, one has to say, let them  eat 
> cake!"
>     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau, 
> "Confessions", 1782
>
> "Why don't they get new jobs if they're unhappy -- or go on Prozac?"
>     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  Holt, 
> 07/29/04
>
>
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