Separating a large cut along the natural seams between individual muscles instead of cutting across them, so each muscle can be trimmed and cooked in the best way.
Example: breaking down a beef chuck to free the flat iron, Denver and chuck eye; separating a leg of lamb into its individual muscles for grilling.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
