The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Brisket / short loin bag size, anybody using it? › Re:Brisket / short loin bag size, anybody using it?
January 25, 2012 at 5:06 am
#5467
AnonymousGuest
A short lion is where the T-bones, and porterhouse come from. The porterhouse comes from the end facing the rear of the cattle. That is where the tenderloin protrudes into the ribeye, You only get a few porterhouse off of a whole ribeye because the tenderloin is tapering down at that point. I have done a few short lions. They come out very tender, and flavorful. Alot of flavor next to the bone.Best if cut around the 2″ range. The only problem is you have to have the means to cut the bone.