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Not near enough to get rid of the bone.
Fat first and bone second for flavor.....
Not near enough to get rid of the bone. Fat first and bone second for flavor.....
Bone adds no flavor. It's the meat and fat around the bone which are flavorful, but you have to eat them. If you cooked a bone in steak, and moments before serving, cut off the bone, that steak would have no more flavor than one cooked boneless. Flavor doesn't magically creep into the meat from the bone during the cook. But if you eat the meat between the bones, that's damn good stuff. Any time i cook a rib roast, i trim the bones off before slicing, and save them for myself. Better than the steak itself. But not because of the bone, because of the meat and fat around the bone
"Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"
Med & XL