Meat Trimming

Trimming is the process of cleaning raw meat from unnecessary components. Meat is trimmed to improve the appearance of the product and to reduce the caloric content of dishes prepared from it.

For meat trimming, a boning knife is required. The blade of such a knife is made of high-carbon steel, making it very durable. It has a straight, wide blade with a sharpening angle of 30°.

Products suitable for trimming are usually raw meats such as beef, pork, lamb, poultry, or rabbit.

During trimming, all membranes, tendons, and, if necessary, bones are removed from the meat. For some dishes, fat is also removed to reduce caloric content. Trim the edges of large pieces to give them the correct shape.

The remnants after trimming all parts of the carcass are also cleaned of tendons, membranes, and excess fat. The fat content in the total mass of the remnants should not exceed 15%. The bones left after trimming are used to prepare broths.