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When a Meat item is described as “Boneless,” it means that the bones of the animal have been removed during the butchering process. “Bone-In,” on the other hand, means that the bones have not been removed in advance.

With the bones removed, a piece of meat will cook much more quickly and is more easily manipulated, which means the chef can subject it to different techniques and vary his or her Presentation. For example, boneless Meat can be Tenderized, Rolled or Pounded without too much effort.

The drawback of de-boned meat is that it needs more active attention and care to Manage the Cooking Process, the 3rd of Smart Kitchen’s 4 Levers of Cooking.™ A positive  consideration is that Boneless meat will be slightly more neutral in flavor than bone-in meat, which allows it to “pick up” other flavors better than a bone-in Portion Cut.

Finally, Boneless meat is slightly less complicated to work with as the chef will not need to de-bone the item before service. He or she won’t even need to consider whether to serve it boned or de-boned.


Bone In