Boning Meat

When boning meat, study the anatomy of the cut first. Use your fingers to locate bones as you work. Try to picture the final stage: is the aim to make a pocket for stuffing, to prepare a rolled roast, or simply to take out bones before cutting the meat in pieces? A butcher’s boning knife is a useful piece of equipment, whether it has the narrow blade favored in the United States, or the broader French blade.