While shopping at the jewel food store on 12/13/09. I was looking at porterhouse steaks at 6.41 lb i believe. Closer look showed just a sliver of fliet mignon on the opposite side of the strip. A poterhouse has to have the whole filet, otherwise its a t-bone steak. I tried to bring it to the meat manager and was told a bunch of bs. That as long as the "porterhouse" has an inch of flilet on it, it can be labeled as such. How is jewel getting away with selling t-bone steaks at porterhouse prices? Then another meat market employee tried telling me that they were doing customers a favor because t-bones sell for 1 dollar more a pound. Are these people in trained in meat cutting?
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