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Home » Cooking Techniques » French Trimmed

French Trimmed

French trim is a decorative preparation method done to meats, so that a bone protrudes from it.

Often fancy paper frills are placed on the bone for serving aesthetics.

To make a French trim, fat, meat or skin is cut away to expose a piece of bone, so that it sticks out.

It also means that any excess fat is cut off.

French trimming can be done to lamb chops and bigger cuts; it can even can be done to chicken legs or breasts.

This page first published: Jul 18, 2005 · Updated: Jun 24, 2018.

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Tagged With: Meat

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