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Bone-In vs. Boneless Steak | Cut & Taste Comparison!

Bone-in or boneless: Which is better, and does it truly make a difference?

Join The Bearded Butchers as they butcher two beef short loins, showcasing the contrast between bone-in cuts like the Porterhouse and T-Bone, and their boneless counterparts, the Strip Steak and Filet. Following the butchering, the brothers grill the steaks outdoors to discover if the bone’s presence affects the flavor.

If you’re curious about the origins or distinctions of these popular steaks, or if the bone is a crucial factor, this video is for you!

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24 Replies to “Bone-In vs. Boneless Steak | Cut & Taste Comparison!”

  1. I have been trying all types of steaks after watching your videos! I love the bone in ones cos I love nawing on the bone! But honestly it all comes down to how much I want to spend that week. I buy them all. I love a T-bone!

  2. I buy a whole tenderloin when they're on sale and cut my own steaks out of it and also have a nice roast too. Picked up a 12 pound pork tenderloin for under $25. Cut it into thick chops and a roast too. Save some money and cut your own.

  3. We get our freezer beef cut with rib steaks rather than ribeye. And some of the sirloins will have a bone as well. Also t-bone and porterhouse for us. So basically, we’re bone in steak people.

  5. Not the best type of bone to give a dog. It can easily shatter leaving very sharp shards in the dog's intestines. One of my dogs got a piece stuck and required surgery. Give them a rib bone instead.

  6. You guys make it look so easy to break down a cow. Takes me the same length of time to clean up a single steak! I do appreciate you telling us you wear chain mail. Even the pros can make a mistake. Safety first!

  8. Waitp wait wait. In the uk and in southern africa rump and sterloin are 2 different meats. They are displayed in buthers next to each other!!

  9. I prefer boneless .. the bone can result in an uneven surface for getting a good sear, especially when using a pan. No flavor difference. Kansas State University did an interesting study on this. Another great vid!

  10. After watching you guys, started buying my wife the porterhouse, since she only likes the fillet and I get the strip bonus with my ribeye

  11. You missed a point! With bone in you get to chew on the bone; my favorite part.

  13. Thank you, always wonder if I was saving money for not buying the bone in cuts and loosing flavor. It's been an on going debate over here. You guys are the best!

  14. Which do I like best? My answer would be ………………………. yes!🥩🥩🥩🥩🥩

  15. The last 5 minutes of this video should cure any vegetarian out there!

  18. It’s amazing what you see compared to what we see. I know you could reconstruct that cow and almost bring it back to life. Really enjoy your videos.

  20. Great channel. Unfortunately, In my country (Norway), we only get crap meat. From Norwegian NRF cows. Or some imports from Argentina. Tasteless and chewy. Your meat looks so great. I have been to the US several times, and the steaks was great!

  22. I'm getting ready to eat salad, wish I had not watched this video, when those steaks came off the grill, I wanted to reach thru the screen and grab a steak. I enjoyed this video a lot and learned that I need to switch the steaks I typically buy.

  23. I like to cut the Pizemo (fillet) out of the whole loin, & cut just the top tail of the T off the loin, then cut bone in NY Strips. Best of both worlds. The boneless fillet is so buttery tender it doesn't need the bone, but leaving the bone on the strip helps that rather dry piece of meat stay juicy. It doesn't present well in the meat case, so we never put it for retail sale, but we did have some custom customers that we shared that 'secret' cut too, & they would custom order the strips done that way.

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