1. trimmed or cut in a particular style, especially with the meat or fat removed from the end of a bone to expose it
Usage: culinary; common in cooking and food preparation

1. past tense and past participle of 'french': to trim meat or bone by removing fat and tissue from the end to expose the bone
Usage: culinary; transitive verb

Examples

• The chef frenched the lamb chops before grilling them.
• Frenched racks of lamb are popular in fine dining restaurants.
• She frenched the pork ribs to make them look more elegant on the plate.
• The butcher frenched the bones for a more refined presentation.
• Frenched green beans are a classic vegetable side dish.