Chine: meaning, definitions and examples

Etymology

• The word originates from the Middle English 'chine', which comes from the Old French word 'chine', meaning 'spine' or 'back'.
• It has roots in Latin, deriving from 'canna', reflecting the connection to the shapes of bodily bones.

Culinary Arts

• Chine cuts are typically made from the back of animals, like pigs or cows, and are valued for their flavor and tenderness.
• Popular dishes like spare ribs or T-bone steak feature chine cuts, showcasing the complexity of butchery.

Cultural Significance

• In various cultures, the method of preparing chine cuts varies, reflecting regional flavors and culinary traditions.
• Certain festive meals, like roasts during Thanksgiving, often feature chine cuts, highlighting family gatherings.

Nutrition

• Meat from chine cuts is rich in protein and can be a significant source of essential nutrients for a balanced diet.
• The bones in chine cuts add flavor and help to create rich stocks when simmered, enhancing many dishes.

Historical Context

• Historically, the way of butchering animals for chine cuts was developed out of necessity for preserving meat and utilizing entire animals.
• In medieval times, certain cuts like chine were prized amongst the nobility, showcasing status through the choice of meat.

At rank #26,569, this word represents specialized academic or technical vocabulary. It's less frequently encountered but may be valuable in specific contexts.

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