Working Close to the Bone

Whenever you are removing bones from flesh, keep the knife on the bone at all times. This way, you will be able to remove the bone with as little meat still attached to it as possible. Be sure to leave the maximum amount of meat behind on the roast or steak you are preparing. Always use the bones and trimmings for stock, so nothing will be wasted. But keep in mind that clean bones are the sign of a pro. Your mantra should be: highest yield, minimal usable meat wasted.