Juicy...

Well the bit on the left of the T, in this picture, is a Porterhouse or Sirloin, depending on your "State or Origin". So the caption, which I cannot see, is maybe 40% right.

Yeah it is a t-bone. Interesting that that part is called a Porterhouse. Anyone know what the right part is called?
 
damn that does sound tasty! Anyone here suck the last bits of meat off the bone or am I the only one?
 
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