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PREPARATION
METHODS (6 of 14)
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Hospitality
and Catering |
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| Trimming can
be done with a cooks knife or boning knife
depending on the trim required. To bone
a leg of lamb, I would use a boning knife,
whereas to trim a pork escalope I would
use a slim cooks knife. Trimming is used
to prepare joints for roasting, a good
example of this is the best-end of lamb.
Trimming will only be to remove small pieces
of the meat and should not be confused
with general butchery, where we are cutting
to produce particular cuts or small joints. |
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| Trimming in
the case of bacon might use the size of
a small office knife - where you need to
ensure all the cartilage or sinew and fine
small bone fragments are removed, this
knife can be used with great effect. When
trimming generally, try to avoid damage
to the main eye of the meat. |
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