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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 06-26-2008, 08:20 PM   #1
capri man
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Default tried something new today!!

ok, a fillet mignon is $12 per pound. a new york strip is $8 per pound. a t-bone steak is $6 per lb. i bough 2 1 1/2 in thick t-bones. the meat on the small side is the fillet. the meat on the larger side is a new york strip. cut the bone out and you have a fillet and a new york strip!! the bone weighs almost nothing!!
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Old 06-26-2008, 08:27 PM   #2
Rookie'48
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No matter how hard I try not to.....sometimes I learn new stuff . Thanx for the info, I never knew that .
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Old 06-26-2008, 09:24 PM   #3
ams14
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Vry cool! may as well leave the bone on, some people say it gives flavor when you cook it.

I think that these cuts only come from the end though? I wonder if that makes any difference in the meat? Are these like a porterhouse, there are only 4 or so steaks on the end, the rest of the way up the cow they get seperated? Don't know much about butchering.
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