I've had enough . . .

By CHRIS SHERMAN
Published July 22, 2004

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Boneless beef.

If I want to pretend to be dainty and carnivorous in the same bite I'll go for a filet mignon, but in most other cuts of beef, make mine bone-in if you can. Roasting or grilling beef on the bone gives meat more flavor - and me something to gnaw on.