Boneless vs. Bone-In: Which is Best for You?

At Fuego Diablo, we like to present our customers with choice. We like to allow you to indulge however you like. That includes offering a number of different cuts of beef, and it means offering some of those cuts in both bone-in and boneless forms.

Just head over to our product pages and you’ll see that you can get a Fuego Diablo Ribeye with the bone still in, or with the bone removed. In fact, you can order samples of each, if you really want to see which you prefer. The same is true of our strip loin steaks.

All of this, of course, begs the question: Which is really the best? If you want the best steak experience possible, should you order boneless or bone-in?

We’re afraid we can’t offer you an easy answer here. This really comes down to personal taste. You’ll find steak lovers who truly love their beef with the bone still in, and you’ll find others—just as passionate and just as knowledgeable—who prefer to go boneless.

As you make your decision, there is the obvious consideration to make: Will you find it irritating having to deal with a bone? For many, the answer is no, but for some, the answer might be yes. And that makes the decision pretty easy.

Which offers the better meat? There is an argument to be made that the bone helps to conduct heat and grill the beef while preserving its juices—leading to a more tender steak experience. But then, that may have as much to do with grilling method as with the bone itself.

Truthfully, there’s not a bad decision to be made here. It all comes back to exploring, broadening your own steak horizons, and discovering what you like. That’s something we’re more than happy to help you with.

Matt MacQuarrie
Matt MacQuarrie


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