Why does bone-in meat take significantly more time to cook than deboned meat, although they are roughly the same size?

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Why does bone-in meat take significantly more time to cook than deboned meat, although they are roughly the same size?

In: Biology

The bone doesn’t heat as fast as the meat. If you cooked a turkey stuffed with ice cubes, you need to wait for the ice cubes to melt before the inside of the turkey world start to cook.

Bone in meats have more mass and therefore absorb more thermal energy while cooking. This means it will take longer to heat up meat with cold bones inside compared to boneless meats.