Ann, that is a great question and one that I answered for my students before…
Something to remember,”When ever a butchers knife touches a piece of meat, two things happen the name changes and so does the price.” Knowing that remember when you go into a market the meat that is in packages such as a shell, strip or filet steak have been cut from other pieces.
What I suggest you do is purchase a porterhouse steak. Don’t get a T bone, they are generally too small. In just three easy steps you will trim out your own meat. In one section you will see a slightly rounder side, go ahead and cut that out. Now you have yourself a filet mignon. Then when you look down you will see some meat still attached to the bone. That is called a shell steak. If you cut that part out you are left with a wonderful strip steak. I would always suggest you use a boning knife when doing this. If there is some fat that you want trimmed off, go ahead but I always leave some for flavor. Now you have two pieces of meat for the price of one!
When purchasing veal shanks for osso buco, how thick should I ask to have them sliced? I like to be able to serve one shank per guest. I have a great recipe for preparing this dish, but always debate with myself over how to order the veal!
Osso Buco, I have to say is one of my favorite meals. My wife and I make this and I definitely order it when it is on the menu . As far as your question goes, this is a great one. Most of us are unsure, are we making too much or too little food when entertaining. First we need to know the shank will weigh 4 to 5 pounds…have shank cut into 2inch cuts…trim away excess external fat and membrane keeping just enough to hold the pieces together while cooking. Give that a try and if you feel like it, love to see the recipe you use when making it!
Bueno Appetito!
Thegourmetbutcher's Blog 
#1 by Ann on January 14, 2010 - 5:30 pm
Do you have any suggestions how to buy steak at the store for less without sacrificing quality?
#2 by thegourmetbutcher on January 16, 2010 - 2:46 am
Ann, that is a great question and one that I answered for my students before…
Something to remember,”When ever a butchers knife touches a piece of meat, two things happen the name changes and so does the price.” Knowing that remember when you go into a market the meat that is in packages such as a shell, strip or filet steak have been cut from other pieces.
What I suggest you do is purchase a porterhouse steak. Don’t get a T bone, they are generally too small. In just three easy steps you will trim out your own meat. In one section you will see a slightly rounder side, go ahead and cut that out. Now you have yourself a filet mignon. Then when you look down you will see some meat still attached to the bone. That is called a shell steak. If you cut that part out you are left with a wonderful strip steak. I would always suggest you use a boning knife when doing this. If there is some fat that you want trimmed off, go ahead but I always leave some for flavor. Now you have two pieces of meat for the price of one!
#3 by Lisa on January 16, 2010 - 5:08 am
I never knew that you have so many pieces of meat from a porter house steak.. wow !
#4 by Judy on January 17, 2010 - 3:33 am
When purchasing veal shanks for osso buco, how thick should I ask to have them sliced? I like to be able to serve one shank per guest. I have a great recipe for preparing this dish, but always debate with myself over how to order the veal!
#5 by thegourmetbutcher on January 17, 2010 - 5:23 pm
Osso Buco, I have to say is one of my favorite meals. My wife and I make this and I definitely order it when it is on the menu . As far as your question goes, this is a great one. Most of us are unsure, are we making too much or too little food when entertaining. First we need to know the shank will weigh 4 to 5 pounds…have shank cut into 2inch cuts…trim away excess external fat and membrane keeping just enough to hold the pieces together while cooking. Give that a try and if you feel like it, love to see the recipe you use when making it!
Bueno Appetito!
#6 by the savvy host on February 1, 2010 - 2:31 pm
Thrilled to have found your new blog ~ we will have so MANY questions for you ~ needed a good meat consigliere!!!
Let’s start with what specific instructions can we give our butcher for the perfect porchetta?
#7 by thegourmetbutcher on February 5, 2010 - 7:14 am
Thanks so much for the mention!!!