5

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What makes the meat next to the bone taste so good!?!

Answered on August 19, 2014
Created October 22, 2010 at 4:37 AM

OK, maybe this is a silly question, but it has long fascinated me. In my experience, sometimes I will find a bite or two of fat near the bone on my steaks that just tastes SOOOOOO good that it's like nectar of the gods! Do other people also experience this? I know there is an old saying that 'the nearer the bone, the sweeter the meat' so at least some other people must have noticed an improvement in taste near the bone. But what causes it? What molecule or substance is in the fat/meat when it is nearer the bone? I also am wondering if it might be something healthier or more needed in the body, seeing as how it tastes so good, whatever it is.. Anybody have any idea?

02736efa3fda31740e8890eed0cb663d

(1813)

on October 31, 2010
at 01:25 AM

Yeah, I'm not sure either. But in the article it does say that bone broth reductions may have become so central to French cuisine because of the glutamates in the bones. At any rate, it's delicious, and we know that bone stuff is nutritious, so, by all means, let us all eat the meat of the bones! Also, I'm big into bone soup, and if you reduce it way down you've an awesome sauce/gravy (toss in some wine or brandy, a bay leaf, and some peppercorns).

62ed65f3596aa2f62fa1d58a0c09f8c3

(20807)

on October 29, 2010
at 04:25 PM

Oh interesting. I do love roquefort and parmesean as well. And glutamate is what makes MSG taste good. So you could be on to something. Couldn't find anything about glutamate being near bones though so hard to tell if this is the source of this particular flavor or just an interesting article in general.

62ed65f3596aa2f62fa1d58a0c09f8c3

(20807)

on October 29, 2010
at 04:10 PM

THen I could get the same result from cooking less, but I can't!

02736efa3fda31740e8890eed0cb663d

(1813)

on October 23, 2010
at 01:53 PM

Here it is: http://hilobrow.com/2010/09/18/de-condimentis-2/

02736efa3fda31740e8890eed0cb663d

(1813)

on October 23, 2010
at 01:48 PM

Just occurred to me- I vaguely recall from an article I read recently that bones contain a natural glutamate. That's why bone stocks and sauces are so yummy. I bet that's it. I'll try to find that article...

02736efa3fda31740e8890eed0cb663d

(1813)

on October 23, 2010
at 01:46 PM

Well, maybe it's just that meat+fat=awesome. Ain't it so? Also there may be other stuff coming out of the bones- collagens or something? I know nothing about physiology :-)

5841391284e7af8c495c54bd90d3a795

(2764)

on October 23, 2010
at 07:22 AM

Maybe it's rarer and juicier near the bone. Could that be it?

62ed65f3596aa2f62fa1d58a0c09f8c3

(20807)

on October 22, 2010
at 05:42 PM

Again, I don't think it's the marrow because I eat the marrow. It doesn't taste any different than regular fat. WHich I can't really figure out, because of course, marrow too is next to the bone, except it's on the inside. In fact, I was darned disappointed the first time I tried marrow, because it only tasted like fat, not like the nectar!

667f6c030b0245d71d8ef50c72b097dc

(15976)

on October 22, 2010
at 01:31 PM

im not sure as to why per se, but i suppose its just another argument for eating whole foods (or at least as close to nature's form as is practical). I do indeed try to get cuts with the bone more often. I do not mind boneless chicken thighs, though. Love em with the bone, too, but boneless dont bother me anymore. Boneless breasts on the other hand - jesus christ, now that should be for the dogs.

0e4e5882872d6a7c472ea51aec457e66

(1994)

on October 22, 2010
at 08:28 AM

I don't now why, but I like everything near the bones...

02736efa3fda31740e8890eed0cb663d

(1813)

on October 22, 2010
at 07:27 AM

Also, this is why cooking fish fillets separated from the bone is insane.

47a42b6be94caf700fce9509e38bb6a4

(9647)

on October 22, 2010
at 05:56 AM

I've noticed it on a good pastured pork steak also.

62ed65f3596aa2f62fa1d58a0c09f8c3

(20807)

on October 22, 2010
at 05:54 AM

Actually, I have only noticed it with my cow steaks. But I don't eat a lot of pork with bone. I don't think it's the marrow though, cuz I have eaten marrow and it doesn't taste to me like Godly nectar, just like fat. I like fat, but I like the Godly nectar even more!

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3 Answers

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2
02736efa3fda31740e8890eed0cb663d

(1813)

on October 22, 2010
at 07:26 AM

I believe it's because the fat in the marrow escapes into the meat when you heat it. Bone marrow is one of the most nutritious and delicious foods out there. I've gotten into boiling pork bones for a long time with some gouqi berries, Chinese dates, and a little rice wine. Delicious! Also, pork trotters are very amenable to the same treatment. This, by the way, is one of two reasons why boneless skinless chicken breasts are truly a crime against nature and all that is decent.

02736efa3fda31740e8890eed0cb663d

(1813)

on October 23, 2010
at 01:48 PM

Just occurred to me- I vaguely recall from an article I read recently that bones contain a natural glutamate. That's why bone stocks and sauces are so yummy. I bet that's it. I'll try to find that article...

02736efa3fda31740e8890eed0cb663d

(1813)

on October 22, 2010
at 07:27 AM

Also, this is why cooking fish fillets separated from the bone is insane.

02736efa3fda31740e8890eed0cb663d

(1813)

on October 23, 2010
at 01:46 PM

Well, maybe it's just that meat+fat=awesome. Ain't it so? Also there may be other stuff coming out of the bones- collagens or something? I know nothing about physiology :-)

62ed65f3596aa2f62fa1d58a0c09f8c3

(20807)

on October 22, 2010
at 05:42 PM

Again, I don't think it's the marrow because I eat the marrow. It doesn't taste any different than regular fat. WHich I can't really figure out, because of course, marrow too is next to the bone, except it's on the inside. In fact, I was darned disappointed the first time I tried marrow, because it only tasted like fat, not like the nectar!

62ed65f3596aa2f62fa1d58a0c09f8c3

(20807)

on October 29, 2010
at 04:25 PM

Oh interesting. I do love roquefort and parmesean as well. And glutamate is what makes MSG taste good. So you could be on to something. Couldn't find anything about glutamate being near bones though so hard to tell if this is the source of this particular flavor or just an interesting article in general.

02736efa3fda31740e8890eed0cb663d

(1813)

on October 23, 2010
at 01:53 PM

Here it is: http://hilobrow.com/2010/09/18/de-condimentis-2/

02736efa3fda31740e8890eed0cb663d

(1813)

on October 31, 2010
at 01:25 AM

Yeah, I'm not sure either. But in the article it does say that bone broth reductions may have become so central to French cuisine because of the glutamates in the bones. At any rate, it's delicious, and we know that bone stuff is nutritious, so, by all means, let us all eat the meat of the bones! Also, I'm big into bone soup, and if you reduce it way down you've an awesome sauce/gravy (toss in some wine or brandy, a bay leaf, and some peppercorns).

1
Cf8e73d9d26910f549f974e2b59fe3f4

on December 19, 2011
at 05:01 PM

Meat near the bone is less cooked, softer and juicier - could that be the reason?

1
5841391284e7af8c495c54bd90d3a795

(2764)

on October 22, 2010
at 05:51 AM

Hmmm... I hadn't noticed but now I'll be paying attention. Just ate a couple of thick-cut pork chops the other night and had to wrestle with the bones to get the stuff near the bone joints. The meat farther away from the bone was dryer. Could it be the marrow of the split bones?

5841391284e7af8c495c54bd90d3a795

(2764)

on October 23, 2010
at 07:22 AM

Maybe it's rarer and juicier near the bone. Could that be it?

62ed65f3596aa2f62fa1d58a0c09f8c3

(20807)

on October 22, 2010
at 05:54 AM

Actually, I have only noticed it with my cow steaks. But I don't eat a lot of pork with bone. I don't think it's the marrow though, cuz I have eaten marrow and it doesn't taste to me like Godly nectar, just like fat. I like fat, but I like the Godly nectar even more!

47a42b6be94caf700fce9509e38bb6a4

(9647)

on October 22, 2010
at 05:56 AM

I've noticed it on a good pastured pork steak also.

62ed65f3596aa2f62fa1d58a0c09f8c3

(20807)

on October 29, 2010
at 04:10 PM

THen I could get the same result from cooking less, but I can't!

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