# Bone-in Meats

**URL:** <https://community.anovaculinary.com/t/bone-in-meats/19732>\
**Category:** Anova Precision® Cooker\
**Created:** [January 26, 2019, 3:24pm UTC](https://community.anovaculinary.com/t/bone-in-meats/19732 "2019-01-26T15:24:48Z")\
**Posts on this page:** 1\
**Showing post:** 6

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**Author:** ![mgoody](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/mgoody/32/1817_2.png) [@mgoody](https://community.anovaculinary.com/u/mgoody)\
**Post date:** [January 30, 2019, 3:46am UTC](https://community.anovaculinary.com/t/bone-in-meats/19732/6 "2019-01-30T03:46:33Z")

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Hi  
The fact that the meat was not cooked adjacent to the bone tells me that the solutuin is to cook for a longer period. I do bone-in pork chops for about three hours at 55degC (~130F) and have had np problems whatsoever.  
Cheers  
Mike G

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