Boned or Boneless meat?

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What meat do you eat the most?

Beef
9
64%
Chicken
4
29%
Pork
1
7%
Seafood
0
No votes
Some other animal that isn't quite as popular
0
No votes
 
Total votes: 14

Rucifer
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Boned or Boneless meat?

Post by Rucifer » Mon Jul 06, 2009 3:59 pm

Yes this is a meat question...why has eating meat off the bone become such a crude thing too do? Everything's boneless nowadays...is it weird that I like my boned meats (insert dirty joke here) and I don't mind chewing on the bone after I'm done eating for a little bit? Isn't it a bit hypocritical for people to view meat with bones as disgusting?!?! Sorry for the little rant...I just got called disgusting by a friend for eating actual chicken wings earlier today and not chunks of chicken breast...I wait for the day that eating meat will be flat out outlawed!

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frigginwizard
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Post by frigginwizard » Mon Jul 06, 2009 4:47 pm

personally I think that meat still on the bone tastes better.
I eat a ton of boneless chicken breast, but thats because I get a better deal on it than regular split chicken breast.

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TimD
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Post by TimD » Mon Jul 06, 2009 6:30 pm

I think it's more of a matter of marketing and finance. The health trends these days call for boneless, skinless, and they cost more, because you are paying for the butcher's work. I usuall never buy boneless over bone in, not because of taste so much, but beause overall it's cheaper. If you like eating it off the bone, go for it. If not, debone it yourself. It's terribly easy with the correct and sharp knife. I think it's pretty funny that in my area, you pay 2 bucks or more for skinless bonless chicken thighs, get them on sale , w/skin and bone, for around 1.10 / lb, and can get whole chicken leg quarters for 49 cents/lb in a ten lb bag. I choose the latter, and either eat them as is, or cut them into drums and thighs, and skin and bone the thighs mself. Big savings.
Tim

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nygmen
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Post by nygmen » Mon Jul 06, 2009 8:49 pm

GO BEEF!!!!11!!ELEVEN


I dare anyone to find a bone-in Ribeye in eastern Mass.

A well marbled ribeye is by far the most superior food on the planet earth, and a bone-in ribeye is its king.

Alas the king is impossible to find.

Maybe I'm not looking hard enough.

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Post by pdellorto » Mon Jul 06, 2009 9:12 pm

Boneless is just convenient. I don't think it's not respectable, though, it's just more of a BBQ kind of thing.

I chose "beef" on your poll, but it's really a toss-up. When I eat beef, I eat a lot...but day-to-day I eat fish more often (tuna, anchovies, sardines, dried sardines, salmon). By weight, beef probably gets a slight edge...and I buy boneless cuts of beef. I'm not particular on the fish - I prefer boneless tuna and salmon but I eat whole fish (head to tail), bones and all, almost every day.

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Post by nygmen » Mon Jul 06, 2009 9:16 pm

pdellorto wrote: but I eat whole fish (head to tail), bones and all, almost every day.
Dude, do you eat the bones in Salmon and haddock too?

How do you do this without it sticking to your throat?

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Post by Jebus » Mon Jul 06, 2009 9:28 pm

BEEF!!

I can't stand vegetarians who push people to stop eating meat, especially when they say because its bad for you....

The only thing I eat boneless is Salmon.

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nygmen
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Post by nygmen » Mon Jul 06, 2009 9:35 pm

Oh, and for some reason, flank steak gets me going too.

I'll eat ground beef in one of the 1,000 variations everyday of my life too.

Tips are good.

BBQ Brisket from Smokey Bones.

Obviously Prime Rib (Depends on the cut & the cook)

and Fillet, duh (however you spell it)

Holy crap I love beef

Pot roast (Done right can be the lowest grade beef on earth and I'll still house it.)

Do Hebrew National Hotdogs count? (Best hotdogs on earth)

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jtw
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Post by jtw » Tue Jul 07, 2009 7:24 am

what about turkey?? i picked chicken, only because turkey wasn't on there.

ground turkey is an excellent substitute for ground beef, and my lunch most days is a turkey sandwich.

beef is generally more work to prepare well.

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TimD
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Post by TimD » Tue Jul 07, 2009 7:46 am

BTW, I chose beef. I much prefer ground meats to steaks anyway (just a personal preference thing) and can get 85/15 grind fairly cheap (2.15 / lb) buying it in 6 lb blocks at Sams. I just get it, break it down into 1/3 - 1.2 lb patties, and individually wrap them for freezing. Terribly convenient to cook. Just throw it in its frozen state right on the BBQ or into the Foreman grill.
Tim

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Post by stuward » Tue Jul 07, 2009 8:00 am

I eat all of the above.

I think the boneless thing is just an extention of the low-fat mentatily that has been encouraged by misguided nutritionists. The flavour is in the bones and fat. However, I like the convenience of ground meat and filleted fish. I eat the bones in canned salmon as they are softer and less likely to get caught in your throut. I generaly remove the bones from fish otherwise, usually at the table. Depending on the species, I usually eat the skin.

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pdellorto
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Post by pdellorto » Tue Jul 07, 2009 8:17 am

nygmen wrote:Dude, do you eat the bones in Salmon and haddock too?

How do you do this without it sticking to your throat?
No haddock for me. The salmon I eat is boneless - it has to be, because yeah, you'd choke. But I eat lots and lots of small fish. Like sardines (bones), smelts (bones, often heads too), anchovies (bones), and dried sardines (whole fish). Those dried sardines are those little fish in bags you find in Asian markets. Mixed with almonds, it's a pretty good snack.

I never liked eating fish bones or fish heads - or shrimp tails, for that matter - but after living in Japan where everyone eats them...I just went along. Can't not eat the head on your breaded smelt when the 1st grader next to you is eating hers! :grin:

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