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

[Alexa]

Well, good and confused...yes, it was beef t-bone and
there were porterhouse steaks as well as roasts and
they even gave me the soup bones.  Oh well, I just
know it was pretty good meat, esp compared to the
local grocery store chains. 
Alexa


--- "Phil Troy / G. Tacitus Adamantius"
<adamantius.magister at verizon.net> wrote:

> 
> 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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