Beef fillet on the bone

Ham beef fillet on the bone the bone” redirects here. For the Gwar song, see America Must Be Destroyed. Meat on the bone, also called bone-in meat is meat that is sold with some or all of the bones included in the cut or portion, i. Examples of meat on the bone include T-bone steaks, chops, spare ribs, chicken leg portions and whole chicken.

Meat on the bone is used in many traditional recipes. The principal effect of cooking meat on the bone is that it alters the flavour and texture. Albumen and collagen in the bones release gelatin when boiled which adds substance to stews, stocks, soups and sauces. Others are primarily eaten by cutting off the meat, such as steaks, but possibly picking up and gnawing the bone when otherwise finished. Smaller fish are often eaten whole, with the bones. Examples include whitebait of all sorts, anchovies, and smelt.

Meat on the bone typically cooks slower than boneless meat when roasted in a joint. Individual bone-in portions such as chops also take longer to cook than their filleted equivalents. Meat on the bone is quicker and easier to butcher as there is no filleting involved. As a result, meat on the bone can be better value for money.