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
Credit: EBLEX

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