Boneless meat

Boneless meat is meat that is not bone-in, i.e. does not have the bone attached.

Beef

One downside of boneless beef is that the meat, while cooking, does not have an opportunity to absorb flavor and minerals from the bone.[1]

Chicken

Boneless chicken typically does not have a skin, as this is removed during the process of removing the bones. For this reason, it is sometimes considered healthier. A downside is that the skin may help prevent the chicken from drying during cooking, so that it can have more moisture and flavor.[2]

Boneless chicken breast

An upside of boneless and skinless chicken breast is that it is versatile and easy to handle.[3]

Boneless chicken wings

Boneless chicken wings are not actually wings, but rather are typically formed from breast meat, which is faster to cook but not as succulent as real wings, which have skin, bone, and cartilage.[4] Part of producers' incentive to make boneless chicken wings is that wholesale chicken breast can be cheaper.[5]

References
  1. "Bone-in or Boneless Cuts: What's the difference?". January 26, 2014.
  2. Cliffe, Nicole (November 12, 2013). "Please Stop Buying Boneless Skinless Chicken Breasts". The Toast.
  3. Carruthers, John. "How to redeem meat's biggest snooze, the boneless skinless chicken breast". The Takeout.
  4. "Bone-in vs. boneless wings". www.meatpoultry.com.
  5. Neuman, William (October 12, 2009). "'Boneless' Wings, the Cheaper Bite" – via NYTimes.com.
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