Poppinfresh
Senior Cook
- Joined
- Mar 8, 2006
- Messages
- 496
Had I asked for the whole tenderloin (which I've cut up myself in the past), I would have sacrificed some t-bones and porterhouse steaks--correct?
In a manner of speaking. With those cuts, one side of the bone is tenderloin, the other is actually just New York Strip. A Porterhouse is basically just a T-Bone with a larger portion of tenderloin. They both leverage what is known as the tail of the tenderloin, but the other half of the tenderloin (the butt) being free of such things (rests near the sirloin) is unaccounted for. So yes, you would be sans porterhouse, but you would be +strip steaks and filet mignon, essentially. The larger overall point remains, however, that you're short at least 1/2 of a tenderloin, and actually the best part of it.
Most of your ground meat should have been chuck (near the neck) and round (tail end). You should have gotten what's known as a "7 bone roast" from the chuck, as well. The brisket (which I didn't see on your list) rests just below the chuck, and you should have gotten one of those, too. Skirt steaks come from just below the ribs, you should have received one. Other things you should have received that I don't recall you mentioning include blade roasts, and flat iron steaks You should have also gotten a flank steak (from just below the short ribs). Didn't see anything about shanks, either. Something else I'm not sure if you got or not (don't wanna look it up right now) is the rib roast. You should have a 12 bone roast (aka "prime rib", though it's unlikely it's actually prime).
If you're happy with your purchase, that's great. You just need to be aware you seem to be missing some cow.
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