1. present participle of 'chine': to cut along the backbone or spine of (meat, especially pork or lamb) to separate the ribs
Usage: culinary/butchery term; common in meat preparation

1. the backbone or spine of an animal, especially as a cut of meat
Usage: culinary term; often used in plural form 'chines'

Examples

• The butcher was chining the pork ribs for the restaurant order.
• Chining the lamb makes it easier to separate the individual chops.
• The chining process requires a sharp knife and careful technique.
• After chining, the meat is ready for roasting.
• Professional chefs learn proper chining methods in culinary school.