DEBATE The Steak Debate Pt. II: To Marinade Or Not Marinade...THAT is the question

Banginscrew901 said:
You mean a porterhouse which has the strip and filet on it. Tbone is just a strip
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The difference between a tbone and porterhouse is ultimately semantics. The short loin the tenderloin and strip are cut from make the steak with the t shaped bone in it.

Regardless of how big or small the tenderloin side of it is, a porterhouse is still a t bone.
 
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Soul_Rattler said:
The difference between a tbone and porterhouse is ultimately semantics. The short loin the tenderloin and strip are cut from make the steak with the t shaped bone in it.

Regardless of how big or small the tenderloin side of it is, a porterhouse is still a t bone.
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Difference in the price. Tbone is a tbone porterhouse is a porterhouse. They both from the same loin. Half is porterhouse other half is tbone
 
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Banginscrew901 said:
Difference in the price. Tbone is a tbone porterhouse is a porterhouse. They both from the same loin. Half is porterhouse other half is tbone
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That would make sense except there are countless business with their own margins on price per pound.

The price per pound is not indicative of how big the tenderloin half of the steak is or how thick the steak is cut. They can be cut about as thin as a quarter inch on a bandsaw or over an inch thick.

So no, you're wrong. Price is not the difference between a t bone and porterhouse. Debate this with someone who doesn't do this shit professionally.
 
Soul_Rattler said:
That would make since except there are countless business with their own margins on price per pound.

The price per pound is not indicative of how big the tenderloin half of the steak is or how thick the steak is cut. They can be cut about as thin as a quarter inch on a bandsaw or over an inch thick.

So no, you're wrong. Price is not the difference between a t bone and porterhouse. Debate this with someone who doesn't do this shit professionally.
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Lol @ professionally I was a butcher for 14 years. And the difference in the price is caused by it being a porterhouse or a tbone. Do your self a favor and Google the difference between a tbone and porterhouse
 
Banginscrew901 said:
Lol @ professionally I was a butcher for 14 years. And the difference in the price is caused by it being a porterhouse or a tbone. Do your self a favor and Google the difference between a tbone and porterhouse
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A butcher is a slur to an artist.

It's comparing a drummer to a percussionist. A rapper to an emcee. A snooper to an investigator.

Just because you know how to cut dont mean you know price points, presentation, and competitive pricing. I know people that have cut for over 20 years and I surpassed them with ease.

You can't define a cut by the price because the price per pound is different based on company and time of year. You would have been better off citing the USDA definition, which is deceitful as well.
 
Soul_Rattler said:
A butcher is a slur to an artist.

It's comparing a drummer to a percussionist. A rapper to an emcee. A snooper to an investigator.

Just because you know how to cut dont mean you know price points, presentation, and competitive pricing. I know people that have cut for over 20 years and I surpassed them with ease.

You can't define a cut by the price because the price per pound is different based on company and time of year. You would have been better off citing the USDA definition, which is deceitful as well.
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I see you missed the whole point. And I see you don't understand logical reasoning. You got it though boss
 
Banginscrew901 said:
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I see you missed the whole point. And I see you don't understand logical reasoning. You got it though boss
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I get your point but you keep saying "price" without taking into account that a tbone with a small ass tenderloin could cost more than a tbone with a bigger tenderloin because the entire steak is thicker, causing it to cost more per pound.
 
Soul_Rattler said:
I get your point but you keep saying "price" without taking into account that a tbone with a small ass tenderloin could cost more than a tbone with a bigger tenderloin because the entire steak is thicker, causing it to cost more per pound.
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Last time. You go into any restaurant, grocery store or steakhouse and you look at these 2 similar cuts of meat you'll see a tbone and a porterhouse with the porterhouse costing much more the reason being with a porterhouse you have a large filet and the strip. With a tbone you have the strip and the tail end of the fillet where it tapers off. And that's the reason the porterhouse cost more you have 2 steaks in 1. When a porterhouse is broken down you have a ny strip and the fillet mignon
 
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salt and pepper and let it sit in the fridge overnight, uncovered

sometimes I add coffee to the mix
 
I never do it.

My wife typically marinades for me when I'm grilling. I never asked her to marinate the steak, she never offered
 
Soul_Rattler said:
Ribeye > strip steak > filet mignon > top sirloin > tip steak > bottom round > eye of round > skirt > chuck steak

T bone don't count cause it's just a filet mignon and strip steak with a big ass unnecessary ass bone in between.
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Kobe Beef is better than all these.

FOH
 
It depends on the steak.

I would never marinade a rib eye or ny strip but I would for a flank or hanger steak. But I really only mess with rib eyes & montral steak seasoning these days.
 
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