Especially beef and pork. Why is it the meat closest to the bone tastes the best?

Talk to the majority of chefs, grillers, and meat-lovers and they'll all tell you the same thing: of course your steak tastes better with the bone. The reason for this, they claim, is that flavors within the bone gets transferred to the steak and soaks into the beef during cooking.

Softer tissue next to the bone.

Because meat near the bone is less cooked, thus, more tender and tasty.

That theory has long since been debunked.

my grand pappy always said fish should be cooked bone in for flavor.

Seems like I remember this topic being discussed in Jr. High School.

It's because the chromosomes of the bone are directly proportional to the nearest genomes of the meat thereby causing a beef-induced sensory change. In other words - It don't matter. It just tastes better for whatever reason.

It�s the deepest, most insulated meat (will be the most rare and not dried out)
Meat closest to the bone won�t be as lean


A minor effect, but the fat in the bone marrow will help baste the meat closest to the bone

Does this mean Derek will have to start eating Vienna sausage with the bone?

I don't know if it tastes better or not but I do know when it comes to buying beef especially prime I am not paying for something that will not be eaten and thrown out.

Vienna sausage with the "bone" is a mini corndog. Kinda like the crab claws at a Chinese buffet, the little claws with the fake crab meat on the outside. Now I want chinese buffet.