I received a couple complimentary steaks to try out from New York Prime Meats, which you can see here, before and aftertheir appearance on my Memorial Day grill. By the way, if these guys thinkthey’re going to get a mention on a high-traffic, award-winning blog for a few prime steaks, well, they’ve got another thing coming.No, this post is not about how juicy andtender their gorgeous (free) beef was, it’s about me finally learning why theflat, bone end of a Porterhouse or T-Bone is always thicker than the oppositepointy meat end. This question has haunted me for decades. Not enough toactually ask a butcher, but still.
I always assumed it was cut that way sowe’d have to pay $15 a pound for bone, and they’d grind the extra meat forthose fancy red-leather-booth restaurant burgers. However, according to EdLogan, Head Butcher at New York Prime Meats, the simple explanation is thatonce a thick steak is cut from the larger, primal sections, the meat contractsand shrinks up a bit, while the bone does not.Makes sense! That’s the kind of foodie information that killsat cocktail parties. Trust me. Anyway, thanks to New York Prime Meats for the samples, and for solving this longtime curiosity of mine!
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