Topic: Bone-in or boneless ribeye?

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Posted at February 27, 2012, 2:21 pm:

Most of the steak restaurants I frequent serve ribeye with the bone in. Can somebody explain why this seems to be the norm? Does the bone add to the flavor? My butcher shop sells ribeye either way.

Original of the message was taken from http://www.cheftalk.com/forums/

Replies:

The closer to the bone, the sweeter the meat.

The meat next to the bone is obviously less exercised than that away f...

Thanks because I ordered bone-in prime.

When I go out to eat, I want a great steak.

A "bone in" rib steak is what has made my business.

Back before the Winn Dixie food chain went out of bidness in the Fort ...

Big wheel, I prop a burger press along the bone side, not on top of t...

Bone in products are cheaper than boneless, thus restaurants going for...

Well thanks for that good tip on the burger press.

I normally buy whole filets, bone out.

I'm sorry, but I've always had a hard time equating bone with flavor.

Folk wisdom is usually based on long observation.

It is quite hard to speak cuts with you, I am sure misunderstandings t...

Diane: you are so right! As I mentioned on the "Cuts of Meat thr...

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