Deboning is an advanced culinary skill that takes much practice to perfect, a skill that is vital to develop to take one’s gastronomic prowess to the next level.
As we mentioned deboning is an advanced step of knife skills. Culinary knife skill techniques are one of the first things you need to master to work in a professional kitchen or just take your cooking to the next level.
When it comes to acquiring the skill of successfully deboning meat, it all comes down to the correct knife choice. The first step then in learning how to debone is to choose the correct knife.
There are two specialty blades chefs use when deboning:
The choice of knife is highly dependent upon the type of food the chef is cutting. If deboning and breaking down large cuts of meat, a boning knife is the best option. For fish, a filleting knife is recommended.
Poultry is slightly unique in that both types of knives can be used. The boning knife is good for larger sections of the bird such as the backbone, but a filleting knife is useful for smaller joints, removing breast fillets and skin, plus fine slicing work.
Once the right knife has been selected, it is time to learn the art of separating flesh from bones. As each protein type has a different bone structure and shape, there are a few different deboning techniques to develop as detailed further below. However, some general guidelines can be followed.
As most beef cuts are thick and tough, using a boning knife with a stiff blade is recommended. There is also a wide variety of beef cuts so one’s technique must adjust for this. What follows are some overall procedures to use on most cuts.
There are various cuts of lamb which require slightly different deboning techniques. One of the most common cuts is a leg of lamb. Deboning usually involves taking out one central bone but if the shank is also attached, remove that before beginning by slicing it off.
Locate both ends of the bone, feeling how it runs through the meat
Once identified, using the tip of the knife, start making smooth incisions down the length of the flesh until the tip hits the bone
Continue to trim around the bone with small cuts, keeping as close as possible to the bone to avoid meat wastage
When the entire top of the bone has been exposed, grip the exposed portion
Start trimming underneath using the tip of the knife, cutting towards the end joint
Once at the end joint, slice the flesh completely away from the bone
Grip the free end of the bone and then keep trimming all the way to the opposite side joint, removing the whole bone
The leg is now deboned and ready to be trimmed and stuffed if required
There are multiple methods of deboning a full chicken but the most common is not actually ‘deboning’ – it is more a breaking down of the bird so one has multiple pieces to work with. Again, it is much more cost-effective to buy a whole bird and break it down, then purchase individual pieces.
Experimenting with a variety of deboning chicken methods is an excellent way to discover which technique is the best fit. The following is an example of one method but explore others too.
As fish has very tender, delicate flesh it is important to use a specialty filleting knife that is curved and very flexible.
Once again, there are many different fish varieties thus shapes, so deboning or filleting techniques need to adjust to account for this. The following method is for medium-sized fish.
Scale and gut the fish first if this has not already been done
Make an incision at the fish neck following the groove of the gills until the knife hits bone (alternatively, chop the fish head off at this same point)
Placing the guiding hand on top of the fish, with the backbone closest to you
Make a small cut at the top of the backbone where the first incision was made
Slide the knife into this cut and then glide it down the full length of the fish in a smooth, almost horizontal motion to the end of the tail and slice through it. The knife should be held as close as possible to the backbone
Turn the fish over and repeat the same process
Feel for pin bones in the fillets and if any, remove them
Deboning skills cannot be done quickly. It takes much practice and effort to perfect the technique, particularly when it differs from protein to protein. But it is worth investing the time and in doing so, move from an understanding the knife safety to the expert techniques detailed here.