whiskeydog
Active member
I'll disagree. Cooling is a function of surface area...I fail to see how meat on the bone will cool faster than off the bone. Boning it out exposes more surface area and allows it to cool faster. As for the meat turning to "leather"...not if you take care of it and get it in a cooler. I have no more waste boning meat than leaving on the bone. There is a natural line to follow on the both front and rear quarters that allow you to quickly remove the bone without cutting any of the muscle. To each his own...