₩ 15,250
One drawback of boneless beef is that it loses the ability to absorb taste and minerals from the bone while cooking. Compared to bone-in cuts, which frequently have a deeper and more robust flavor profile because of the marrow and connective tissues in the bone, this may result in a slightly different taste and texture. Bone-in cuts also have a tendency to be more succulent and soft because of the natural fats and liquids that are released during cooking. Because the bones release their tastes and minerals into the cooking liquid over time, bone-in cuts can also add to the overall complexity and richness of dishes like stews, soups, and braises.
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