Does beef cook faster with or without the bone?

* Heat Transfer: Bone acts as a heat sink, absorbing heat and slowing down the cooking process. Meat without the bone heats up more evenly and quickly.

* Surface Area: Boneless cuts have a larger surface area exposed to heat, which leads to faster cooking.

* Even Cooking: Without the bone, heat can distribute more evenly throughout the meat, resulting in more consistent cooking.

However, there are a couple of things to consider:

* Flavor: Bone-in cuts tend to have more flavor due to the marrow and collagen that render during cooking.

* Moisture: Bone can help retain moisture in the meat, especially when roasting.

Overall, if speed is your priority, boneless cuts will cook faster. But if flavor and moisture are more important, bone-in cuts are a good choice.