Originally Posted by Gore
Also, thanks for the beef-cut primer, Ron. It's nice to see it all lain out there like that and I loved the pics. There were a couple of ... unconventional things that stood out for me though, like,
"If the filet and the ribeye are both there on either side of the rib bone, you have a porterhouse steak."
I was wondering about this one, too. I thought that a Porterhouse had filet on one side and strip on the other.
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