Fabrication

Fabrication is the process of breaking down a whole animal, primal cut, large piece of meat or whole fish into smaller portions suitable for cooking and service. It is a core butchery skill in professional kitchens and includes trimming, boning, portioning and preparing products to a defined specification.

Examples of fabrication

• Breaking a whole chicken into legs, thighs, wings and breast portions.
• Separating a lamb rack into chops or removing the bones for a rolled roast.
• Filleting a whole salmon, removing pin bones and cutting portion sizes.
• Trimming a beef strip loin into steaks and managing the resulting trim.

Why fabrication matters

Good fabrication improves consistency, controls portion size, reduces waste and helps determine the true cost of usable product. The skill also affects cooking performance: removing silverskin, trimming excess fat or leaving a bone attached can change the finished dish.

Yield and costing

Weigh the product before and after fabrication to calculate usable yield. For example, if a 10 kg fish produces 6 kg of usable fillets, the fillet yield is 60% at that stage. Record trim separately if it can be used for stock or another preparation.

Chef’s tip: Follow a consistent fabrication specification and record A.P. weight, E.P. weight, trim and portion count. Use a sharp knife, stable work surface and safe separation between raw products and ready-to-eat foods.

Related terms: Yield test and A.P. weight.