The whole "bone-in gives more flavor" thing is way overblown.

I keep seeing guys at my shop in Phoenix insisting on bone-in cuts for everything, even for stuff like braising short ribs where it just makes portioning a pain. Did a test last month with 20 pounds of chuck from a local ranch, half bone-in half boneless, same cook temp and time. Honestly couldn't tell a difference in taste, and the boneless gave way cleaner servings. Anyone else think the bone-in hype is mostly marketing? Is there a specific cut where it actually matters?

2 comments

2 Comments

parker_thomas27d ago

Man I've done basically the same test with beef ribs and came away thinking the same thing. The flavor difference is barely there if you're cooking low and slow with good seasoning. For something like a bone-in ribeye where you're eating right off the bone, sure, but for braising? Give me boneless every time for easier eating and better yield.

barbaraw4727d ago

And the yield difference is hard to argue with when you're cooking for a crowd.