Open the vacuum sealed short-loin with the tip of your knife. Use the tip of your knife to clean the spinal cord out of the channel on the backside of the short-loin. Remove the tendon off the top of the strip-loin. Trim off any discolored meat that may be visible. The third step in the merchandising procedure is to saw the short-loin into steaks.
Steaks can vary in thickness.
Extreme caution must be exercised, because one slip and you will lose a finger. Turn the meat-saw on, by pulling the on switch. Slightly face the short-loin off on the porterhouse end. Slice the short loin down, keeping the T-bone end parallel on each slice, until you reach the end. Trimming the steaks for packaging The next step is to make the T-bone and porterhouse steaks look as presentable as possible.