Show k CARVING MEAT CUTS Porterhouse Steak I Contrary to most carving canting rul rutes i a tt steak tk k It Is eirv carved d with th the th grain because th the meat mt fib fibers are Ir r tin ten dir dr and Ind already relatively ly short hort e Ut U. Use th the steak tuk tt ak carving net I Iwho i l whose who knife blade It is six ill to ev saver with Inches th the h long of fork t 1 Holding 0 13 at the th the tha stilt left laft cut closely around th the bone bona bonaThan Then Than lift the tha bone bona to the tha side sid of erf tb tA platter planar With the tha fork In position en across acron th the full fun width of th steak t widest Make Maka i t at the tha far far sf por o Each serving will b be a piece placa o the tha fht fh t tenderloin and ri a I piece placa crt t the tha large larga Serve the tha flank end and list last I 11 H r additional pieces pItt are ara necessary In order to protect the tha edge do of the tha knife at as will wall ai as th the platter a I board cut tc tc- fit the th the cantar of of the tha platter If It almost a I necessity |