This is butcher’s jargon, meaning to semi-detach the backbone from the ribs, thus making the joint easier to carve. It is helpful to have this done if you are working with a large, bony cut such as a beef forerib or rack of lamb, which is roasted whole and carved before serving.
Don’t try this at home! Let your butcher do it for you.
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe