Originally posted by Scorereader
Originally posted by Bushie
Originally posted by Adjudicator
IMHO. "Bone-In" sells for less than other. I contribute this to the laziness of the average consumer, i.e. "boneless chicken breasts", etc. A marketing farce...
That's exactly right. The desire for "convenience" has made it necessary for vendors to provide meat with less flavor.
Beware whatcha ask for, ya just might get it...
Isn't the meat quality more important than the bone being connected or not? especially a NY strip (which was the cut that started the thread)? I'm not saying a bone isn't great, especially the steaks that require the bone, such as a T-bone. But I find getting meat with more "flavor" has more to do with the raising of the cattle more than anything else.
on a separate thought, I think that sometimes flavor gets confused with fat content. I've had some very very lean steaks that were far more tasty than fat ladden cuts. I attribute this to the fact that the cattle was free roaming and grain fed.
Hmmmm.. that is something to ponder.
Maybe I just happened to get a very tasty cut that day, and it just happened to have the bone --
But still rather have the bone, so as my little doodlebug can have something to occupy himself..
Sharing is caring....
But still, You dont see very many cuts with the bone nowadays... I used to get sirloins that had the bone it..
I think that was the gist of my post anyway...
Where's the bone?.. Ha ha..
I guess it is a convienence factor, like Adjudicator said...