Frenched

Frenched is a culinary term describing a bone-in cut of meat in which the meat, fat, and connective tissue have been scraped away from the ends of the rib bones, exposing a clean row of bone. This trimming is most commonly applied to rib sections and is used to create an elegant presentation and to facilitate handling and even cooking. Frenched cuts are often prepared for dishes that highlight the bones, such as Frenched rack of lamb, Frenched pork chops, and Frenched beef rib chops.

The technique involves chilling the cut and then using a sharp boning knife to carefully remove unwanted tissue along the rib bones. The goal is to expose the bones to a uniform length while preserving the muscle on the other side. Some cooks secure the rack with twine to maintain its shape during cooking. The exposed bones are sometimes cleaned further for a pristine appearance, and in professional kitchens they may be scrubbed or whitened for a polished look.

In modern cooking, Frenched cuts are favored for their aesthetic appeal and ease of handling, particularly in fine dining. The term derives from French culinary practice, and while commonly associated with racks of lamb and pork chops, it can be applied to other bone-in cuts. Variants include partially Frenched or fully Frenched, depending on how much of the bone is exposed.