Butchering a Porterhouse Roast

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Step 1: Buying a whole porterhouse, or striploin is a great way to save money on porterhouse steaks.

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Step 2: You'll need to trim away most of the thick "fat cap" on the top side.

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Step 3: Next, remove the long section of scraggy meat and fat on the thinnest edge.

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Step 4: Cutting the loin yourself allows you to make the steaks just the right thickness.

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Step 5: After cutting the steaks, go back and trim the fat around the outer edges to about 5mm thick.

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Step 6: Barbecue some of the steaks now and freeze the remaining ones for another day.

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