M118LR
Master
So it's a habit to toss the tenderloin on the fire/skillet while finishing the butchering, but what if Y'all waited a bit?
What tittles Y all's taste buds?
Do rib eyes stack up against porterhouse cuts? (Yup, ain't a porterhouse if Y all eat the tenderloin)
How about a T-Bone cut?
Now some folks are going to claim that these terms only refer to Beef, but when butchering your own kill these are not animal specific terms.
Neck roasts, hind quarters, and belly fat might lay claim to different names, yet they are not different butchering techniques.
So T-Bone, Porter House, Rib Eye, or Tenderloin, what's Y all's favorite cut ????
What tittles Y all's taste buds?
Do rib eyes stack up against porterhouse cuts? (Yup, ain't a porterhouse if Y all eat the tenderloin)
How about a T-Bone cut?
Now some folks are going to claim that these terms only refer to Beef, but when butchering your own kill these are not animal specific terms.
Neck roasts, hind quarters, and belly fat might lay claim to different names, yet they are not different butchering techniques.
So T-Bone, Porter House, Rib Eye, or Tenderloin, what's Y all's favorite cut ????