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Definition: A culinary term for the process of cutting away fat and meat from the bone end of a rib chop or steak for esthetic presentation. The bone is scraped completely clean with a knife, leaving a white bone that is often decorated with a "chop frill" (rack of lamb chops is a classic example) or used as a "handle" for eating an especially large chop or steak, for example, the Cowboy or Tomahawk steak.

Frenching also refers to a method of preparing vegetables by cutting them into thin strips for even cooking, for example, Frenched or French green beans. Also known as julienne.
Also Known As: Frenched, to French
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