Jo Anne wrote:


When big fat T-bone steaks are on sale here, you can sometimes get
ones with 6-7 oz filets. I cut them off and we eat them right away.
The loin part gets frozen - sometimes I BBQ them as is, but I usually
use them for stew or Swiss steak. The bones get frozen for stock, of
course, and after the stock is done I take the carrots, celery, and
parsnips (along with the stray bits of fat and meat) and cut
everything up for the dogs. Mix with some rice and you've got homemade
dog food.

When we get nice big steaks with big tenderloins we split them. My wife loves the outside strip
with the fat and I get the loin. The only problem is that I like mine rare while she prefers it
medium rare, and the tenderloin cooks a lot faster. I have to cut the loin off and leave it one a
few minutes more for her.