Butchering a Porterhouse Roast
Step 1:
Buying a whole porterhouse, or striploin is a great way to save money on porterhouse steaks.
Step 2:
You'll need to trim away most of the thick "fat cap" on the top side.
Step 3:
Next, remove the long section of scraggy meat and fat on the thinnest edge.
Step 4:
Cutting the loin yourself allows you to make the steaks just the right thickness.
Step 5:
After cutting the steaks, go back and trim the fat around the outer edges to about 5mm thick.
Step 6:
Barbecue some of the steaks now and freeze the remaining ones for another day.
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