désossage

Désossage is a French culinary term that translates to "deboning" in English. It refers to the process of removing bones from meat, poultry, or fish. This technique is commonly employed to make the ingredients easier to handle, cook evenly, and eat.

The specific methods of désossage vary depending on the type of food. For poultry, it often involves carefully separating the meat from the carcass, sometimes leaving the skin intact. In the case of larger cuts of meat, such as roasts or ribs, désossage might involve removing the bones entirely to facilitate carving or to prepare the meat for stuffing. For fish, it typically means removing the central bone structure and smaller pin bones.

Désossage can be performed by professional butchers or chefs, or by home cooks. Specialized knives and tools, such as boning knives, are often used to achieve precise cuts and minimize waste. The resulting boneless products can be used in a wide variety of dishes, from roasts and stews to roulades and fillets. The term désossage emphasizes the skilled removal of bones, distinguishing it from simply butchering.