Re: Sunday Supper

On Tue, 29 Oct 2024, Citizen Winston Smith wrote:

On 10/29/2024 3:05 PM, D wrote:

  On Tue, 29 Oct 2024, Citizen Winston Smith wrote:
 

On 10/28/2024 6:02 PM, ItsJoanNotJoAnn wrote:

On Mon, 28 Oct 2024 22:24:45 +0000, dsi1 wrote:

 A steak cut from a loin wouldn't be called a porterhouse steak these
days. Back in the old days, you would be able to have something like a
strip steak or a filet but probably not a porterhouse. You'd really need
a piece of machinery capable of cutting through a bone cleanly.
 

https://ownthegrill.com/t-bone-vs-porterhouse-steak/

 Check the prices from their link:
 https://snakeriverfarms.com/products/porterhouse-steak
 $139.00
The SRF American Wagyu Porterhouse includes both a savory New York strip and a tender filet mignon. The filet portion and overall weight is greater than our Wagyu T-bone. Average weight is 32 oz.
 And it does not look to have anywhere near the fat marbling of Japanese Wagyu.
 

 Not even close. I need more marbling for that price!

>
Even their $10 premium gold level is lacking.
>
No one beats Japan at things they do best.
>

This is the truth! I remember when I was there, they'd have street food vendors selling wagye beef skewers. Expensive, yes, but it would just melt in your mouth. Absolutely amazing!