On Tue, 13 May 2008 11:25:29 -0700 (PDT), Sheldon >
wrote:

>"Cindi wrote:
>> This week a new Raley's has opened in the area and they have some > very good loss leaders.
>>
>> Leading the pack
>>
>> Porterhouse steaks down from $9.95 a pound to $3.48 a pound.
>
>At that price I'd pare out the filets for the grill. The filets will
>be small; 2-3 per serving, so cook them all. I wouldn't freeze the
>filets, they'd cook up dry. Trim out the bones and grind the rest to
>fill your freezer with some great burgers; you'll get one 8-10 ounce
>burger per steak.. Freeze the bones for soup; some cold winter
>weekend will make an 8 quart pot full of wonderful beef barley
>'shroom.
>
>Now you've doubled your bargain.

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.

I love when T-bones go on special.

Jo Anne