When you buy a share of beef from a farmer like us there are choices to make. You could argue that the big grocers and the “system” is trying to program us on what cuts of beef we should be eating at home. Conspiracy? Possibly. Marketing to what most people want to eat? Likely.
We have lost a little in our knowledge bank I think over a couple of generations. There is definitely a disconnect but one of the things that we like to do here at LJF is to educate, or at least get people to think, remember, or at least try and understand a few (old) things.
The best example of this, IMO, is the T-bone steak. When a customer requests their share of beef, one of the questions on the cut list is whether they want T-bones or New Yorks and tenderloins – or – boneless. What? Yeah, you see the New York steak you order at the restaurant, also called strip steak or strip sirloin, is the boneless ovalish shaped longer piece of steak on one side of the T-bone and then the smaller piece on the other side of the “T” is the tenderloin, called filet, or filet mignon. These cuts come from the back quarter of the beef starting with the short loin (right above hip if you can imagine that), and will contain 6 or so of these per quarter (depending on how thick you request them to be cut). When cut into steaks, and not yet stripped of the bone, they are either a Porterhouse or T-bone steaks. When boneless then, you get the New Yorks and the filets. You then have the option of having them cut into steaks and wrapped or kept whole.
The Porterhouse and the T-bone steak are basically the same EXCEPT, to be called a Porterhouse steak, the USDA requires the tenderloin portion to be a MINIMUM of 1.25 inches. Anything less is a T-bone. You would typically get 2 Porterhouse steaks per half of a beef and is found closest to the tail of the beef. The USDA rule doesn’t really enter in when buying a share of beef but matters in retail settings but always good to know a little steak trivia!
In our home we like the T-bone. We love the bone because we believe it provides additional flavor although that is probably up for debate. We also like it because we get that beautiful strip loin as well as the tenderloin all in one meal. We don’t have to choose! We also have dogs so they benefit from those bones as well. You can order your cuts however you like and to your preference but remember too that the if you do boneless, you will come away with less overall weight in pounds of meat, because of course those bones weigh something.
One more thing to consider when making your cut selection, you don’t HAVE TO have them cut into steaks (whether you choose bone in or boneless), rather, you can have it all intact or the sirloin strip all as one to either roast as one piece or cut yourself.
Bonus note is the width of the steak selection. Although it is and will continue to be your choice as to how thick you want your steaks cut, the most common is 1 – 1.25 inches. 3/4 is a touch small but may be nice for families with younger kids and 1.25 inches is thick and awesome, but of course you won’t get as many!
