When preparing breast meat, such as chicken breast, the term "cutting breast bones" often refers to the process of separating or removing the bone from the meat, rather than sawing through the bone itself. This technique is common when recipes call for boneless breast meat.
Separating Meat from the Breast Bone
The primary method for handling breast bones is to carefully cut the meat away from the bone structure. This is typically done using a sharp knife to follow the contours of the bone.
- The Process: Begin by locating the breast bone (sternum). Using the tip of your knife, make a shallow cut along one side of the bone. Keep the blade close to the bone and use gentle, sweeping motions to gradually pull and slice the meat away. Repeat on the other side of the breast bone.
- Reference Insight: And during the process when you're taking the meat apart from the bone, it will make it so that there is a small cavity that begins to form. You'll notice that the tenderloin is revealed as you continue separating the main breast muscle from the bone cage. This cavity and the visibility of the tenderloin are indicators that you are successfully separating the meat from the bone structure.
- Technique: Angle your knife to follow the curve of the ribs or keel bone, working your way around the bone structure until the breast fillet is free.
Why Separate?
Removing the breast bone is often necessary for various culinary applications where boneless, skinless breast meat is preferred for ease of cooking and eating. This separation process allows for techniques like pounding the meat thin, cutting it into uniform pieces, or preparing dishes that require quick, even cooking.
Ultimately, "cutting" breast bones in this context is about skillful separation of the meat using a knife, leveraging the natural structure of the bird to detach the edible portions from the bone frame.
