Meat on the bone

Albumen and collagen in the bones release gelatin when boiled which adds substance to stews, stocks, soups and sauces.

The presence of bones may make meat products more bulky, irregular in shape, and difficult to pack.

The largest outbreak of BSE was in the United Kingdom, with several other countries affected to a lesser extent.

The outbreak started in 1984, and continued into the 1990s, leading to increasing concern among governments and beef consumers as the risk to humans became known, but could not be quantified.

For example, "I expect that we'll start putting some meat on the bones of regulatory reform"[21] indicates an intention to add detail and substance to plans for regulatory reform and implies that these plans were previously only set out in broad or vague terms.

In general boneless cuts, while being considered by some people not as flavorful, will typically cook faster and do not require eating around or carving around the bone.

A downside is that the skin typically included in bone-in meat may help prevent the chicken from drying during cooking, causing the food to retain more moisture and flavor.

[27] Producers sometimes prefer this method of making "boneless wings" as wholesale chicken breast can be cheaper.

[28] The Ohio Supreme Court ruled that boneless chicken wings can legally contain bones.

The court found the term "boneless wings" refers to a style of cooking, and patrons may expect to find bones anyway.

The court explained, "A diner reading ‘boneless wings’ on a menu would no more believe that the restaurant was warranting the absence of bones in the items than believe that the items were made from chicken wings, just as a person eating ‘chicken fingers’ would know that he had not been served fingers.