Bone-in versus boneless for steaks: which do you push more?

I work at a shop in Denver and lately I've been noticing younger customers always grab boneless steaks without even looking at the bone-in options. They say it's easier to cook and eat, but I feel like they're missing out on flavor from the bone. On the flip side, I got a guy last week who refused to buy anything without a bone because he thinks the meat stays juicier. I've been cutting meat 12 years now and I swear a properly trimmed bone-in ribeye has more depth. Which do you sell more of at your counter and what do you tell people who ask about it?

2 comments

2 Comments

noah_palmer426d ago

@stella_lee, how many people actually cook bone-in steaks rare enough to test that?

stella_lee6d ago

Has anyone actually blind taste tested bone-in vs boneless side by side? I'd bet most people couldn't tell the difference once the steak's on the plate, and that bone just makes it harder to cook evenly without burning the outside.