Re:Brisket / short loin bag size, anybody using it?

[Scott Mark]

agedtoperfection wrote:

quote :

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.

Agreed, but is anybody out there selling short loins? I can only get boneless ribeye, which does NOT include any tenderloin, and boneless strip loin, which also does not include any tenderloin.

As for cutting the bone – me cheeldren are still on their milk teeth, so I can sharpen those and they can GNAW through the bones, and no harm done to the next set… Arrrrrrr.