To be or not to be, that is the question.
And though I’m sure Hamlet wasn’t pondering beef at the time, Shakespeare’s famous line applies to today’s topic and Dr. Phil Bass, meat scientist. Dr. Phil is in our proverbial hot seat fielding questions from readers. A gentleman named Cesar has a bone to pick with the good doctor. He writes:
“I’m always stumped by this: Do I go with a bone-in or a boneless steak?”
Dr. Phil’s reply:
Great question and one that has been asked since man first put fire to meat! Bone-in or boneless is entirely a personal preference. We often think of the bone as enhancing the flavor of the meat. If a bone-in steak seems more flavorful, it’s likely due to differences in doneness at and around the bone itself. Bone-in steaks — like cowboy ribeyes, porterhouse and T-bones — are a popular choice for hard-core carnivores because we love to eat with our eyes. Biting into a juicy steak with a bone attached gives us a primal feeling. The boneless cut provides an eating experience that’s just as flavorful, though possibly higher in price.
Ultimately, bone-in or boneless steaks are subject to personal choice. I often choose the bone-in steak — I like to grab it with my hands and chow down on the meat attached to the bone. I would definitely fall into that “hard-core carnivore” category.
Keep the questions coming!
Dr. Phil Bass is the man behind meat science at Certified Angus Beef LLC. Bottom line: the guy knows meat. He’s a beef expert. Phil managed the meat plant at California Polytechnic State University while earning a master’s degree in animal science, and received a doctorate in meat science at Colorado State University. He loves the science behind the sizzle!