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Prepare all the ingredients
Spot the bones to be removed by feeling for them with your fingertips.
Cut the bone lengthwise.
Discard the flesh by scraping the bone...
...and cut the flesh using small cuts of knife.
Cut the bone at the joint and remove it by firmly pulling towards you.
These bones may be kept to make sauce stocks (brown stock, white stock...).
Repeat the operation with the other bones of the piece of meat...
...always by scraping the bone well for minimum waste.
Keep in the fridge until cooking.