Benefits of cooking bone-in meats

Here’s why bone-in meats are healthier:

More micronutrients: Bones are living tissues rich in minerals like calcium, phosphorus, magnesium, vitamin A, etc.

Supports gut health: Bones have high concentrations of collagen, gelatin, and glycine. These nutrients help maintain the gut lining and mucus that keep microbes away from the intestinal barrier.

More flavor: Meat that is closer to the bone is sweeter and more flavorful. Because bones are surrounded by fat and contain rich marrow, during cooking the juices penetrate the meat and add more depth to the flavor.

More sustainable: We always advocate for the best practices for the environment. The closer you buy to the natural state of the animal before butchering, the better. Conventional supermarkets sell mainly boneless because it reduces the costs of shipping.

In short… eat more bone-in meat! It’s even tastier and more nourishing.