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Is it just my perception?

mucho gordo Apr 3, 2012 12:46 PM

I find that bone-in steaks are not as tender as boneless. Does the bone have any bearing on how tender the meat is?

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  1. Chemicalkinetics RE: mucho gordo Apr 3, 2012 04:34 PM

    I suppose it has a lot to do with what cut we are talking about. What cuts are we comparing? The same cut of meat with and without the bone, or are we comparing filet mignon vs Porterhouse steak and brisket vs Portehouse.

    2 Replies
    1. re: Chemicalkinetics
      mucho gordo RE: Chemicalkinetics Apr 3, 2012 06:48 PM

      You're right. I should have specified. I was referring to ribeyes.

      1. re: mucho gordo
        Chemicalkinetics RE: mucho gordo Apr 4, 2012 05:52 AM

        In this case, I cannot think of any good reason why bone-in would be tougher than boneless ribeyes.

    2. s
      sueatmo RE: mucho gordo Apr 3, 2012 04:53 PM

      Well, I find that bone in pork chops have more flavor than boneless. I don't know about tenderness though. I hate the trend of boneless chops and steaks.

      1. scubadoo97 RE: mucho gordo Apr 3, 2012 04:55 PM

        I'm guessing but I think MG is talking about a bone in strip or ribeye and a boneless strip or ribeye. I've never done a side by side to compare tenderness but the grade of meat needs to be the same for this type of test. Also remember that 2 prime graded steaks can be widely different in marbling. One can be at the top of the prime grade and one near the boarder of prime and choice

        1. ipsedixit RE: mucho gordo Apr 3, 2012 09:01 PM

          It's your imagination.

          Also, with bone-in steaks (ribeyes, strips, etc.) people have a tendency to overcook because of the bone.

          1 Reply
          1. re: ipsedixit
            mucho gordo RE: ipsedixit Apr 4, 2012 10:43 AM

            Good point. Beef ribs, for example,; if I don't specify 'well done', they'll be raw at the bone.

          2. drongo RE: mucho gordo Apr 4, 2012 05:18 AM

            It's probably my imagination also, but I've thought bone-in ribeye more juicy (if not more tender) than boneless. Probably I've rationalized that the bone protects at least the one edge from moisture loss (and perhaps also insulates it from overheating), and hence I'm predisposed to think it's juicier.

            1. mrbigshotno.1 RE: mucho gordo Apr 4, 2012 06:27 AM

              "The closer the bone, the sweeter the meat" unatributed age old saying.

              1 Reply
              1. re: mrbigshotno.1
                Chemicalkinetics RE: mrbigshotno.1 Apr 4, 2012 06:33 AM

                I have heard that since I was a very little kid from my mom. I always thought it is a saying to persuade little kids to eat bone-in meat. :)

              2. Motosport RE: mucho gordo Apr 4, 2012 02:20 PM

                I prefer bone in rib eyes and T bones. There is something about eating the small amount of meat from the bone that I love. I growl at anyone who comes near!!!

                2 Replies
                1. re: Motosport
                  mcf RE: Motosport Apr 4, 2012 02:25 PM

                  I love anything on the bone best of all, it's never seemed less tender to me, just moister and more flavorful... I do that junkyard dawg snarly thang, too. :-)

                  1. re: Motosport
                    khh1138 RE: Motosport Apr 4, 2012 03:52 PM

                    Ha ha me too. A good reason to eat these at home. Also so I can get them properly, truly RARE.

                  2. j
                    jhopp217 RE: mucho gordo Apr 4, 2012 11:58 PM

                    The bone definitely has a bearing on the tenderness, but it's the exact opposite of what you are saying. Meat near the bone cooks, slower, so if you are to cook the steak medium rare, it would be closer to rare near the bone, giving it a nice tender feel. Meat on the bone generally seems to have more marbeling, which gives great flavor and is usually more tender. That being said, the grade of the steak and the thickness of the cut will also play a huge role in it.

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