Sujet : Re: Sunday Supper
De : sss (at) *nospam* example.de (Citizen Winston Smith)
Groupes : rec.food.cookingDate : 29. Oct 2024, 23:53:38
Autres entêtes
Organisation : A noiseless patient Spider
Message-ID : <vfrp1h$1odlk$3@dont-email.me>
References : 1 2 3 4 5 6 7
User-Agent : Mozilla Thunderbird
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.
Re: Sunday Supper
Re: Sunday Supper
