verb to remove the bones from (meat or fish)
Deboning refers to the process of removing bones from meat, poultry, or fish before cooking or serving.
In butchery, deboning is a common technique used to separate meat from bones for further processing or cooking.
Chefs often debone meat or fish to enhance the presentation and ease of eating in their dishes.
Deboning is an essential skill in food preparation, especially for dishes that require boneless meat or fish.
In the culinary industry, chefs often debone meat or fish to prepare it for cooking.
Butchers frequently debone cuts of meat to prepare them for sale or further processing.
Sous chefs may be responsible for deboning meat or poultry as part of their food preparation duties.
Fishmongers often debone fish to make it easier for customers to cook and eat.
Caterers may debone large quantities of meat or poultry to prepare for events or parties.