bone-in
Not purely meat
Bone-in describes meat that is sold or cooked with the bone still attached, as opposed to boneless cuts.
Cooks often prefer bone-in preparations because the bone adds flavor during cooking and helps the meat retain moisture.
I ordered the bone-in ribeye or bone-in chicken thighs are cheaper than boneless.
The term appears most frequently on menus and in grocery stores to distinguish cuts and justify price differences.
Tender marbled steak cut
Soft bone interior
- savoryAppetizing, not sweet
- umamiFifth taste sensation
- richHaving much of something
- succulentMoist and flavorful
juicy · depth · broth · stock · drippings · rendered · gelatinous · collagen
Having tough connective tissue
- chewyResisting easy biting
- cartilaginousComposed of flexible connective tissue
- marbledStreaked with irregular patterns
- fibrousMade of threads
tender · moist · stringy · sinewy · joint · knuckle · connective
Inherited cultural legacy
- classicOf lasting excellence
- rusticRural and unrefined
- homestyleSimply prepared, like family cooking
- old-fashionedBelonging to earlier times
grandmother's · farmhouse · country · peasant · hearty · nostalgic · time-honored
Dry-heat cooking method
- braiseSear, then slow-simmer
- smokeAirborne combustion byproduct
- grillCooking surface over fire
- carveCut to shape
sear · baste · rotisserie · slow-roast · confit · barbecue · spatchcock · reverse-sear
ribeye
Tender marbled steak cut
wing · tomahawk · porterhouse · oxtail
marrow
Soft bone interior
succulent · juicy · depth · broth · stock · drippings · rendered · gelatinous · collagen · meaty
gristly
Having tough connective tissue
- chewyResisting easy biting
- cartilaginousComposed of flexible connective tissue
- marbledStreaked with irregular patterns
fibrous · tender · moist · stringy · sinewy · joint · knuckle · connective
heritage
Inherited cultural legacy
old-fashioned · grandmother's · farmhouse · country · peasant · hearty · nostalgic · time-honored
roast
Dry-heat cooking method
carve · sear · baste · rotisserie · slow-roast · confit · barbecue · spatchcock · reverse-sear · rest