Ever had a bone-in sirloin steak like this? This is the only way we cut and sold them when I started cutting meat in 1980. We would have them on sale for 1.99 lb. and it was all you could do to keep up with them. When all grocery chains went to box beef in the early 80`s, the meat packers slowly started removing the bones from almost all cuts and breaking them down to smaller cuts to maximize profits. Meat markets today even have to order bones just to sell since almost no meat comes in with bones that would be trimmed off and sold.

About the only way you see, or get, steaks with bones in them is if you have your processor do whole or half beef. Big stores don't have the spaces to hang stuff, and they know that efficient storage and fast moving items is key to profit. Like mentioned above, you used to always be able to find bone-in meat at smaller chains, or Mom/Pop groceries. The flat, pin, or round bones where there and you could tell what part of the cut you were actually getting. The secret to good butchering was nice square cuts, clean cuts, and not a lot of fat wiped on the meat. You knew your butcher was taking care of his equipment and knew what he was doing!!

Was at HEB last weekend they had t-bones, bone in ribeys and bone in strip steaks.

Beautiful

Looks as if you have a tenderloin at the bottom right.