Why Bone-In Meat Can Affect the Overall Flavor

When cooking any kind of meat, we want to retain as much moisture as possible to avoid a tough, dry meal. Often, this is why people prefer recipes that call for a marinade or need to get cooked low and slow in a liquid. However, some think that, due to the size and marrow content of beef bones, bone-in meat can affect the overall flavor and texture of a cut. This is partially true, but not for the reasons you might think.

The Bone Break Down

Most bones you look at, including beef bones, will have a hard calcium outside and a spongy inside surrounding the marrow. Depending on the type of bone, this exact structure will vary, but one thing’s sure: that hard outside isn’t easy to crack. In fact, it’s considered harder than concrete and relatively thick.

Bone marrow is composed of soft tissue that helps make stem cells, which in turn, produce platelets as well as red and white blood cells. When extracted and cooked correctly, it is flavorful and buttery. This is because bone marrow is very high in fat content, and fat is excellent at carrying flavors from other ingredients. Naturally, this is what chefs and home cooks are trying to get to, and it should melt into the meat during the cooking process—right?

The Moisture Myth

Unfortunately, a quick, high-heat cooking process simply isn’t going to allow marrow to seep into the surrounding tissue. The outer bone is too dense, and for the marrow and connective tissue to break down, you need to submerge it in liquid and cook it for a long time. The bone marrow will add some flavor, but the liquid from the marination process makes the meat moist. Ultimately, when you’re cooking something like a T-bone or Porterhouse, the bone isn’t going to do much for the flavor. That is unless you plan to put it in a slow cooker, which really isn’t recommended.

The Juicy Truth

So, does bone-in meat really affect the overall flavor of a cut? The answer depends on how you cook it. However, leaving the bone in while you cook is still incredibly helpful, even if you’re using quick and dry heat. Bones don’t transfer flavor, but they help slow the transfer of heat. You may find that the meat surrounding the bone tastes juicier, making it seem like it is releasing marrow. In truth, this is really because the bone allowed the meat surrounding it to cook more evenly.

If you want to experience just what bone-in meat can offer, Vincent’s Meat Market has bone-in, prime rib roasts for sale. Beautifully aged and marbled, we package and deliver deliciousness right to your door.