What do you like better, Meat cooked on or off the bone?

[CraigC]

I've always liked meat cooked on the bone better than boneless, especially beef. I've heard some folks claim there is no difference in flavor whether on or off the bone. I totally disagree.

 

[TastyReuben]

I prefer it on the bone, usually, though some things are just easier with the bone off/out. If I'm making pork and sauerkraut or pulled pork, I always remove the bone first.

 

[CraigC]

I prefer it on the bone, usually, though some things are just easier with the bone off/out. If I'm making pork and sauerkraut or pulled pork, I always remove the bone first.

My oma always used pork spareribs when making her "Boiled Dinner", which had various pork products, sauerkraut, onions, potatoes and a few other root veges. I'll often use bone in pork shoulder or butt for my pulled pork as when done to an internal temp between 198F and 205F, the bone(s) pull out clean.

 

[TastyReuben]

I just got my standing rib roast from the butcher. In years past, I've left the bone on and carved it off at the table, but I read an article at Serious Eats that found no discernible difference between roasting with the bone on and roasting with the bone removed and tied back on, so I had the butcher do that for me and I'm trying that this year. I'll note they did find a difference when roasting without the bone at all.

 

[Morning Glory]

There's no doubt that cooking on the bone adds flavour - the same goes for fish.

 

[Mountain Cat]

I prefer bone in meats, by and large. I also find that, say, pork chops have less a tendency to dry out if cooked bone on.

 

[caseydog]

I've heard both sides of the disagreement. I honestly don't know what is the absolute truth.

I like serving a bone-in ribeye if I have guests, because it makes a great presentation. If I'm just cooking a ribeye steak for myself, I go with a boneless steak. I don't want to pay for the bone, and the bone can puncture a sous vide bag.

When i smoke a pork butt, I leave the blade bone in. If nothing else, it is a perfect doneness indicator. As Craig said, if it pulls out with no resistance, your butt is done.

Of course, with things like ribs, it's kind of a no-brainer. They are not ribs without the "ribs."

CD

 

[rascal]

My wife's fave thing is chewing on a tandoori lamb chop bone in. I normally cook leg of lamb bone in as well, unless I'm cooking for lots of people, then I will tunnel bone the leg and stuff it and tie it in a roll. For ease of cutting. Horses for courses.

Russ

 

[detroitdad]

Colleen hates eating off the bone. I don't think I have a preference. If I had to choose, probably on the bone. I love cleaning up the bone on a NY Strip steak!!

 

[CraigC]

We love grilled lamb chops on the bone!

 

[rascal]

We love grilled lamb chops on the bone!

And the fatty tail on the chop, my wife loves them.

Russ

 

[GadgetGuy]

I think that it all depends on ones personal taste & prefrenses.

 

[The Late Night Gourmet]

I feel like I need to conduct an experiment of some kind. Whenever I buy meat on the bone, I end up cutting it off, using the meat in some other way, and then using the bone to make a stock. But, I suppose it wouldn’t hurt to leave the meat on the bone, and then make a stock afterward. Interesting discussion.