Chine
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.
![Chine](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/08/289647-1-eng-GB_130.jpg)
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