No doubt a T-Bone is a great steak but I've always had an aversion to buying them. To get a top shelf steak they can get a bit pricey and I have a hard time spending that much $$ on an inedible bone that either gets thrown away or is given to the dog. I know, I know, you're all gonna tell me that the bone is where the flavor is. I get that but it's still a trash item at the end of the day Well there have been a couple posts showcasing these steaks recently so figured I'd look into getting them at a more reasonable price and reached out to my buddy Joe at CPB. He worked is magic and procured me two Shortloin roasts from the wholesale side of the company. Due to a shipping glitch only one got sent out but it arrived Friday and the second one will ship the week after Thanksgiving. Average weight for the case of two roasts is 50#. That should give me a few nice steaks...probably more than I need so offered one to a forum friend who readily accepted. Decided to go ahead and break the roast down yesterday morning.
Two pics in the packaging
Two pics out of the packaging
Got the tape measure out, did the math, and decided to cut 11 steaks 1 1/2" thick. Sterilized a new blade on the Sawzall and went to work. The first three. they have a little "sawdust" on them but that's ok
6
9
All 11 of them. Pics from a couple different angles
Vac sealed, weighed, and ready to go into the freezer
Guess what we are having for diner this evening I'd have done one last night but we were already committed to dinner with friends we had not seen for a while at their house. Average weight on these is just over 2# each. Some a little bigger, some a little smaller due to rudimentary tools and my ineptitude as a butcher but they turned out alright and will get eaten I'm sure.
Thanks for dropping in and we'll see you on the next one.
Robert
Two pics in the packaging
Two pics out of the packaging
Got the tape measure out, did the math, and decided to cut 11 steaks 1 1/2" thick. Sterilized a new blade on the Sawzall and went to work. The first three. they have a little "sawdust" on them but that's ok
6
9
All 11 of them. Pics from a couple different angles
Vac sealed, weighed, and ready to go into the freezer
Guess what we are having for diner this evening I'd have done one last night but we were already committed to dinner with friends we had not seen for a while at their house. Average weight on these is just over 2# each. Some a little bigger, some a little smaller due to rudimentary tools and my ineptitude as a butcher but they turned out alright and will get eaten I'm sure.
Thanks for dropping in and we'll see you on the next one.
Robert