Describing meat that has been cut or prepared at the edge or periphery of the bone.
From 'edgebone' + '-ed' (past participle adjective suffix). This culinary term adds the '-ed' ending to create an adjective describing how meat has been prepared or positioned.
Professional butchers grade meat cuts with extreme specificity—'edgeboned' tells you not just what cut you have, but exactly how it was positioned on the animal, affecting tenderness and flavor.
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