Something that has always fu@king pissed me off about meat:
A T-bone/Porterhouse is 2/3 tenderloin, and 1/3 Filet Mignon without the bone. A porterhouse is $14 a pound, a tenderloin is $15.50 a pound, and a filet is $25.50 a pound. How does that even work?
Say I buy a 1-pound porterhouse and...