The Benefits of a Bone-In Cut From Snake River Farms

1. The Benefits of a Bone-In Cut From Snake River Farms The fact is, if you’re eating any Snake River Farms’beef, you’re already in good shape. Whether it’s a single butter-tender American Wagyu filet mignon tenderloin steak or a feast-sized bone- in USDA Choice-grade prime rib roast, you’re guaranteed a good meal (or several of them if it’s the roast). However, there’s a debate raging in the culinary community about whether or not one of those cuts might be more delicious due to a flavor advantage: the bone remaining in the meat. To be clear, the phrase “culinary community” means just that, the entire culinary community. It’s a question that’s been considered, hypothesized on, investigated, and argued about from hobbyist grillers in their backyards to Michelin-starred chefs in the world’s finest restaurants. So what does the evidence say? Thankfully for us, there are food scientists out there selfless enough to do the testing—including taste-testing—of prime, dry-aged beef steaks and roasts, with and without the bone, to give us an answer. The Arguments for and Against Bone-In

2. The traditional position has been that bone-in cuts taste better because when you cook the meat, all of that flavorful marrow from the bone is being transferred to the meat. If you were to look at a bone under a microscope, you’d find that far from being the solid slab of white collagen and calcium, bone is surprisingly porous. And it’s through that micro-matrix of porous bone that the marrow is seeping into the meat. Therefore, some believe that boneless cuts are sacrificing their full flavor potential by missing out on that seeping of marrow. The opposing position isn’t that boneless cuts taste better without the bone, just that it makes no difference to the flavor at all. They contend that while bone is indeed pretty microscopically porous, it’s far too impermeable for the heat applied by cooking it to leach the marrow through the bone into the meat. This side argues that only way to flavor your rib eye’s dry-aged beef with marrow would be to split the bone and apply the marrow to the steak. What the Evidence Says It turns out that both sides have a point. While the porous structure of bone precludes marrow transfer, its matrix is composed of countless little air pockets riddled throughout. And that makes bone a less efficient conductor of heat than the meat is, resulting in the meat around the bone being 5 to 10 degrees cooler than the rest of the steak. That makes for a juicier, more tender steak. That and the delicious crisp that tends to develop around a bone means that a bone can indeed aid the flavor of your cut. Though not enough that you should ever pass up on a boneless steak from Snake River Farms. Snake River Farms’ high-quality beef is excellent whether you’re enjoying a bone-in dry-aged USDA Prime tomahawk steak or a buttery serving of tender filet mignon. The ultimate deciding factor might just be how great you or the chef is in the kitchen. Consider ordering an array of steaks and roasts to find out for yourself. Find some of the world’s best bone-in and boneless steaks and roasts, at https://www.snakeriverfarms.com/