Possessing a chine or backbone; used in butchery to describe meat that has been cut along the backbone or prepared in a particular way.
Past participle or adjective form of 'chine,' formed by adding the '-ed' suffix; used technically in culinary and butchering contexts.
In butchering terminology, 'chined' joints are prized because they're easier to carve at the table—medieval nobility valued this detail as a sign of skillful preparation!
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