Bone-in Meat vs Boneless Value

[nmnita]

Originally Posted by Happs

When comparing the price of bone-in vs boneless steak and roasts, how much on a percent basis does the bone weigh in the cut of meat? Is there a rule of thumb ratio/proportion when comparison pricing bone-in vs boneless roasts? For example, if a bone-in ribeye roast is priced at $7.99lb, what should the boneless ribeye roast be priced at equivalently?

Regardless, at $7.99 a lb bone in is well worth it compared to rib roast prices most places this year and, as
dogboa said bone in meat tastes so much better than boneless.

[nmnita]

Originally Posted by Mr. Joshua

Bone-in is not better than boneless. Just make sure that there is nice marbling.

The marbling is important but I think many would argue about the flavor of bone in versus boneless.

[Nomadicus]

Well there is one cut that has flavor and no bones. Yes that delicious brisket has become so well known the price and skyrocketed in the market places. From a $20 bill for an average packer brisket to $75 and more. It has the needed fat to be moist and I break the rule of slow and low and grill hot and fast to medium well in the thicker sections and then slice as deli thin as possible and stack it high on a good bun. Never had a complaint.

[silibran]

In general I like bone in cuts for chops or steaks. I think the flavor is better.

But I’ve cooked plenty of boneless roasts.

The butchers now cut out the bones and sell them for animal feed, I think. Someone correct me if my memory is incorrect.

[vision33r]

Originally Posted by nmnita

The marbling is important but I think many would argue about the flavor of bone in versus boneless.

If you do boneless then adding butter and seasoning is important to the steak. With a cowboy steak with a bone-in. When you cook it, the bone marrow and fats have butter flavor inside. Which is why I tend to carve the steak around the bone to get the fats and tendons out. There's so much texture and flavor especially if the steak was broiled.

[nmnita]

Originally Posted by mainebrokerman

I’ve been a butcher 35 yrs
It’s been well accepted and preached -
Much more flavor with bone and some fat
I’ve never heard anyone say what the op
Is saying

Many of us will be roasting a prime rib roast
This Christmas - try one of the rib bones
Eat the meat off those bones one of the best
Flavors on the critter

We always enjoy the ribs after dinner is over. Our daughter has an awesome recipe for prime rib soup. She just made the recipe up years ago. Every year we make it after the holidays. the bones are what make the flavor. I have problems understanding why people always want to buy and fix meat without the bones. I will buy boneless chicken breasts on occasion but not often.

[nmnita]

Originally Posted by Happs

What percent of a bone-in ribeye roast will be bone and fat vs edible meat?

It is the bone and fat that adds flavor to meats. You certainly do not eat the fat or most people do not, but it does add moisture and flavor while cooking.