Re:Sam’s Carries whole shortloin – how to cut?

RRP,

I have a hacksaw that’s only for the kitchen, with blades that are used and cleaned only for the kitchen.

I’d plan on sawing only on the path of least resistance — for a bone-in rib that means finding the cartilage between the bones and cutting the cartilage. That can be done with a knife.

I don’t know as much about the T-bones. That contains different bone structures and I’m not sure if I’d be successful with either a knife or a hacksaw, or if I’d need a serious saw to carve the short loin into usable steaks.

Toasty