Where is chine bone

Because nautical terms are of importance, it would be appropriate to note here another and very common meaning for chine. Many fundamental nautical terms in English seem to be of great antiquity so Pepys might eventually use this one in a way that has nothing to do with meat. Flat bottomed vessels, that is to say those with a hard chine, are not well regarded for their sea keeping abilities.

Many factors compete in the design of a hull, seaworthiness is only one of them. Flat bottoms bring internal volume and the ability to operate in rivers and over the sand bars at their entrance where round bottomed vessels would be impractical. In small vessels, the hard chine can be a source of nuisance because of damage and leaks and the area must be made especially strong internally. The builder may add a rubbing strake along the chine.

The so called "chine bone" of a cow, as understood by a modern butcher, is the backbone in general, or the large half-round section of bone at the edge of a T-bone steak.

Even more specifically "chine bone" is used to refer to excess backbone, which can be rather large and is usually trimmed from a loin. If a chine of beef is a cut of meat containing part of the backbone, as above, then it is a very good cut for a roast, containing at least part of the short-loin, and possibly part of the tenderloin. Oh, it may, as Pauline points out, also be a rib roast, a standing rib roast, or possibly even a saddle of rib which would be a very large roast indeed.

Again, these are all very good cuts. A French-style rack is trimmed still further for a more attractive presentation. Lift the bark at one corner of the chine end with your fingertips or a small, sharp knife. Once you have enough to hold on to, slowly pull it back towards the ribs. If it is not pulling away easily, then use the knife to release a little of it first, then try pulling it away. You do not want to pull away the fat, just the skin. Remove and use for stocks and sauces.

Use a small knife to angle beneath the end of the ribs against the chine bone and, keeping the knife firmly against the chine bone, cut down carefully a little at a time to release the eye of meat and ribs from the chine.

Saddle of lamb. Tips for roasting lamb. Step Cutting Chops To divide rack into smaller racks or individual chops , stand it on end, and starting from the exposed rib end, cut between ribs with smooth, single strokes. If you don't get through in one stroke, pick up your knife, place it back in the seam, and pull it again— do not saw back and forth.

What is the chine bone on a rack of lamb? Category: food and drink barbecues and grilling. The rack has the chine bone spine still attached. It's impossible to cut through it with regular knives. How many pounds lamb chops per person? What is the difference between rack of lamb and lamb chops? Which part is lamb rack? How heavy is a rack of lamb? How many ribs half rack lamb? Where does Costco get their lamb?

How many lamb chops per rack? Does Costco sell lamb? What is pork chine bone? How do you cut a bone in prime rib? Where is the chine bone on a pig?

What is a chine of beef? How do you debone a rack of lamb? Here's how to debone a lamb rack:. Flip the frenched rack over so it's resting on the bones. What is lamb fat called? How do you cut the fat out of lamb chops? What is the best cut of lamb?