Commentary
My first thought reading this was, “don’t forget to invite me to dinner!” The authors explain the lack of research evaluating the impact of bone on beef palatability and whether it depends on quality grade as the impetus for a taste study. Their findings are shared in the article linked here.
. . . bone status had minimal impact on palatability traits. Nonetheless bone-in tenderloins and ribeyes were rated more flavorful than boneless cuts from the same muscle.”
Source: BEEF, July/August 2022. Link. The objective of this study was to determine the palatability attributes of beef cuts (strip loin, tenderloin, and ribeye) of varying bone states and quality grades.