Order For Steaks

Press, Volume CI, Issue 29983, 19 November 1962, Page 12

Order For Steaks

(New Zealand Press Association)

WELLINGTON, Nov. 18. When should a porterhouse •teak no longer be defined as such? The New Zealand Standards Institute, in its latest bulletin, defines it as a steak cut from the sirloin and nowhere else—and the term porterhouse does not apply to cuts from the ribs The trend in recent years for steaks in place of the old style joint has made necessary the re-defining of cuts The roa®t-supplying part of the carease has been raided to meet the demand for steaks, and is causing confusion to customers The meat trade generally has adopted the practice of calling these prime rib steaks by the celebrated name of porterhouse. But the Standards Institute is not completely satisfied with the basic definition of porterhouse being a cut from the sirloin. If the bone is included, the cut now receives the Ameri-

can title of T-bone, and if the bone is removed it becomes boned-out porterhouse. In addition, both can be trimmed in two ways—with or without the eye fillet With the confining of porterhouse to the sirloin, prime rib steaks will now be called club steak, rib-eye steak or Scotch fillet steak Colours of the stripe marking are confirmed by the standards revision—red for first grade, blue for second grade, yellow for third grade, and chocolate for manufacturing (formerly boner) grade. The Standards Institute has also given the name long hind-quarter to a side of lamb with the forequarter down to the fourth rib removed.