This is a warning to all girls out there, if you are waylaid in bed with the Flu from Hell, be very scared to let your boy go Meat Shopping. They will bring back the largest Steak(800gms - 2 lbs) they can find and smoke the house up cooking it on your griddle pan.

Update: B’gina thinks these are called ‘Porterhouse’ steaks. We call them ‘T-Bone’ steaks. I think we were wrong about the cuts, but Nunu rekons: A t-bone steak has a sirloin on one side (the bigger part), and tenderloin (eye fillet, smaller bit). The two muscles are separated by the last few ribs (ones that don’t connect to the sternum, thus forming the t-bone. Both New York Strip and Porterhouse are just cuts from a section of the sirloin. Ribeye steaks and rib steaks are from what’s called the ribloin.

Cool, love the discussions surrounding various cuts of meat The best bit is that our cut had all those cuts inside it I wonder if anyone has done a complete history of steak.

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