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When comparing the price of bone-in vs boneless steak and roasts, how much on a percent basis does the bone weigh in the cut of meat? Is there a rule of thumb ratio/proportion when comparison pricing bone-in vs boneless roasts? For example, if a bone-in ribeye roast is priced at $7.99lb, what should the boneless ribeye roast be priced at equivalently?
With few exceptions, beef roasts and steaks taste better cooked on the bone. I don't use price as my consideration of choice. There are exceptions when it comes to "Fad" pricing.
I wish I could help you but I never buy bone-in meat other than pork chops for my fiance, and I always get the marked down meats (to save money) and freeze them for future use.
With few exceptions, beef roasts and steaks taste better cooked on the bone. I don't use price as my consideration of choice. There are exceptions when it comes to "Fad" pricing.
I'd Agree
Cut the bone & fat you'll cut the flavor, It all depends on your intended final product.
It only makes sense that if you buy a cut of meat that costs $7.99 with bone in, a store will charge that amount, plus the cost of paying the person who is removing the bone, for boneless. I agree with others that, with a few exceptions, I prefer bone in meats. They are more flavorful.
I’m this way with everything. I wouldn’t buy cut up fruit, or vegetables either. I’m not paying others to do what I can do.
Hard to say. It depends on the cut. When it says bone-in, everything goes. From a very small piece of bone to a big bone and little meat. You need to feel with your fingers how big the bone is, and how much of it you are going to accept for the price.
The way they are putting the meat on the tray is always showing the favorite side, or the bone/or fat is covered by another slice of meat or product label. That's sad but allowed.
When comparing the price of bone-in vs boneless steak and roasts, how much on a percent basis does the bone weigh in the cut of meat? Is there a rule of thumb ratio/proportion when comparison pricing bone-in vs boneless roasts? For example, if a bone-in ribeye roast is priced at $7.99lb, what should the boneless ribeye roast be priced at equivalently?
I have never really looked at percentage difference in the price, but for cuts that are available both ways, boneless are usually considerably more expensive. I never buy boneless when I have a choice. In every style of cooking I do, the bone-in meats are so much more flavorful. Even with smoked meats where I will trim all of the fat possible before cooking, I will still leave the bone. Beans cooked with a ham bone taste so much different than beans cooked with just the ham. Prepare that ribeye roast with the bone and when you are all done pick away at the meat hugging that bone...it will be the best part of the whole roast.
It only makes sense that if you buy a cut of meat that costs $7.99 with bone in, a store will charge that amount, plus the cost of paying the person who is removing the bone, for boneless. I agree with others that, with a few exceptions, I prefer bone in meats. They are more flavorful.
I’m this way with everything. I wouldn’t buy cut up fruit, or vegetables either. I’m not paying others to do what I can do.
Me too, but sometimes that's not practical or possible. If you want two T-bone steaks or a few pork chops, you aren't going to buy a big piece to carve the bone out. You just buy a precut serving on a tray.
If you are buying a chunk for a roast, or whole rack of ribs, then you can buy it with a bone because it's cheaper that way.
OP didn't ask about the flavors, but the $$$ value. It can be significant on expensive cuts of beef such as T-bones, Porterhouse or bone-in ribeyes where you are buying a big amount of bone.
Here is a chart with edible yields of many products: https://www.usfoods.com/content/dam/...onversions.pdf
Bone-in is not better than boneless. Just make sure that there is nice marbling.
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