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Beef T-bones 3-1-2-4
I placed 3 over 1 due to greater trimness and advantages in
muscling. 3's trimness was displayed by less fat over the logissimus
muscle and less tail fat. In addition, 3 possessed a larger
longissimus muscle. Moreover, 3 presented a greater amount of
marbling in the longissimus and psoas major. I realize 1 exhibited
a clearly larger psoas major.
I placed 1 over 2 due to clearly greater muscling, resulting
in a greater amount of edible portion. 1's muscling was shown
by a clearly larger longissimus and psoas major. In addition,
1 presented less tail fat, as well as seam fat. I realize 2
displayed a greater amount of marbling. Moreover 2 exhibited
less bone.
I placed 2 over 4 due to clearly greater trimness, resulting
in a higher lean to fat ratio. 2's trimness was displayed by
less fat over the longissimus, as well as less seam fat and
tail fat. Moreover, 2 obviously had less bone. In addition,
2 presented a brighter cherry red colored, firmer, finer textured
longissimus and psoas major with a greater amount of marbling.
I realize 4 possessed a larger psoas major.
I acknowledge 4 displayed a great amount of marbling. However,
I placed 4 last as 4 was the fattest, lowest cutability T-bone
in the class. 4 displayed the most fat over the longissimus,
as well as the greatest amount of seam fat and tail fat. Moreover,
4 displayed the largest amount of bone. Thus, 4 would yield
the least amount of edible portion.
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