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Cuts

Tranche Cut

tranche cut

Tranche cutting is dividing a whole carcass or a large cut of meat into smaller retail and cooking portions by following the bones and joints. A butcher or chef generally carries out the process in a specific sequence. The name is derived from French and literally means “slicing.”

Where It’s Used

“Break down the whole chicken along the joints into leg, wing, and breast portions.”

Glossary

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Quartering

Quartering is the division of a carcass or a large piece of meat into four equal or nearly equal sections. It is a preparatory step performed before smaller breakdown and portioning operations. In butchery, it is considered one of the first stages of carcass breakdown.
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Deboning

Deboning is the process of separating meat from bone with as little waste as possible, working close to the bone’s surface with a thin, sharp knife. It is used on areas such as wings, thighs, or ribs and is generally done before preparing stuffed dishes, rolls, or ground meat. Keeping the knife parallel to the bone during the process helps keep the meat intact.
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