OT: Bone-in Filet and Bone-in Ribeye

[FreeDawg]

This bone-in craze started within the last 3-4 years and it seems like most nice restaraunts and all grocery stores are offering them. The hype that a restarauntour or buthcher will tell you is that the bone makes the meat a more full, richer, flavorful cut that cooks better due to the bone. I have tried and tried them and deciced that I like them just the same as the no bone variety. Yesterday at kroger there was not 1 ribeye that wasnt bone-in. I have decided that this is a markeing tool/conspiracy. The emergence of the bone-in craze loosely correlates with the markets going to ****. I have hypothesized that the bone-in craze is a ploy, planted by the meat industry to get money for not only the meat, but also the bone.

Thoughts/ideas... Discuss
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[CivilEngineerDog]

Bobby Hall likes this

 

[MeridianDog]

Get a dog. He'll love it.

 

[BehrDawg]

If you go to a real steakhouse (Bones in Buckhead comes to mind) and order an AGED Bone-in-ribeye, it will be the best steak you have ever eaten. The meat around the bone is absolutely phenominal. Wash it down with a good glass of cab, you are in business.

 

[tbaydog]

I used to sell Morton's, The Palm and Smith and Wollenskis. This started 15 years ago because of cost, presentation and quality of the finish product. Cost 20% less and no reduction in price on the menu ......

 

[MeridianDog]

That's not the kind of bone in beef Krogers sells, and it wasn't necessarily the bone that made your buckhead steak taste good. It was the grade and ageing they do

 

[FreeDawg]

Not tryin to pile on Behr cause many would agree with him and say I wouldnt know a great steak if I tasted one. But at a primo steak house I beleive the no-bone variety will be just as delicious as the bone-in variety. I just beleive in marketing, meaning, that if they tell you, you like it, you will.

 

[DerHntr]

we rednecks were organic way before organic was cool

 

[skydawg1]

because where I buy my meat, normally the bone-in cuts are cheaper than the boneless cuts. Must cost more time and money to remove the bone. <div>
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[BehrDawg]

I have a pretty good pallet for food and wine (thanks to my wonderful mother who is a gourmet chef). I can truly taste a difference.

 

[lowcountrydawg.sixpack]

like any quality cut of beef, if you take it over medium-rare, this discussion is over. A Bone-in filet is a lost art, and the meat next to the bone is the appeal. Again,<div>if you take any premium cut of beef over medium-rare, your opinion is shot</div>

 

[PBRME]

A few friends and I went to Texas Roadhouse in Southaven last weekend. I ordered their largest no bone 16 oz ribeye.My buddy ordered the 20oz bone in ribeye which was more money. I told him all he was doing was paying extra for the bone. The steaks came out and they were the same size once the meat was cut off the bone. It's just a way to make more profit is all it is. Most companies are shrinking their products and charging the same price.

 

[memphodawg]

If you go to a real steakhouse (Bones in Buckhead comes to mind) and order an AGED Bone-in-ribeye, it will be the best steak you have ever eaten. The meat around the bone is absolutely phenominal. Wash it down with a good glass of cab, you are in business.

Agree. If you havetwo quality ribeyes, one boneless and one bone in aka Cowboy, the bone in will kick the boneless *** everyday.

 

[aTotal360]

I do agree that in some cases it is a gimmick, but there is an advantage of getting a quality bone-in steak.<div>
</div><div>Everywhere the bone is attached to the meat, that section of meat on gets cooked like the center of the steak. Meaning you don't have an overcooked edge. The edge of the bone-in side remains rare in the center. It also helps hold the juices in as well.</div><div>
</div><div>If I'm getting a steak at a quality steakhouse, I'm going bone-in. If I'm going to Logan's...well, I don't go to Logan's.</div>

 

[HotMop]

icecreamku

 

[sleepy dawg]

Anything boneless is better than anything with a bone.

However, this is coming from a guy who would rather go to McDonald's than a top of the line steak house.

 

[West Tn Dawg]

The best steak I have ever eaten. Not a fluke either, as I went back 4 or 5 times when in Jackson and they were all good!

 

[aTotal360]

nm

 

[Uncle Ruckus]

waffle house doesn't offer the bone in ribeye**