Meat with a bone in it would be "on the bone", as opposed to boneless
meat.  When you cook meat with a bone, the bone retains cold longer and
makes it take longer to cook.  Also, there can be pockets of less done
meat next to the bone, which is what I think the reasoning is for the
suggestion.  Underdone meat might not get rid of the disease organisms.


Nathen Fox wrote:
>
>     Dispite a lifetime of Doctor Who, Red Dwarf, Montey Python, Black Adder,
> Blake's Seven and even a little Benny Hill, I have no idea what "on the
> bone" means.  What is the American for this phrase?