Chiming

16:22 May 5, 2021 

I want to thank you all for your invaluable help. Althea, Tony, many, many thanks!

15:17 May 4, 2021 

Thank you very much for your insights and links. So both terms, "chine" and "chime", are then acceptable and actually used in the butchery industry. You live and learn. Thank you again.

14:36 May 4, 2021 

It could well be a misspelling in the source text. Chiming does seem to be a term used in butchery, but so is chining as you point out. Here's a butcher's website that discusses whether it's chime or chine (bottom of the page). According to them it's the same thing. It refers to removing the chime/chine bone. If you google "chine bone" and "chime bone" you'll see they appear to be the same thing.
https://www.flannerybeef.com/butcher/pork/bone-in-pork-loin....

Here is a video showing and describing chining.
http://www.morgansbutchers.co.uk/how-to-videos/pork-chining-...

14:07 May 4, 2021 

Hi Tony,
Yes, I thought it might be a typo as the source text contains more than one, but according to Althea's entry, it is not a typo. Many thanks for your help! Best regards

Hi Althea,
I don't know how you have managed to find so much info in such a short while. I spent a lot of time researching with a poor and useless outcome. Your help in invaluable. Many thanks!

13:34 May 4, 2021 

Thanks for your input, but I´m really confused now. You use "chiming" in your entry, but shouldn´t it be "chining", "n" not "m", instead. The word I know is "chine" (and "chining" is the noun derived from it), but "chiming" is unknown to me and it seems a typo. I might be wrong though. What do you think?

https://www.wordreference.com/es/translation.asp?tranword=ch...
chine
(backbone of an animal)
Espinazo, lomo

https://www.merriam-webster.com/dictionary/chine#:~:text=chi...
chine verb
chined; chining: to cut through the backbone of (as in butchering)

https://www.mla.com.au/contentassets/627711cab8f240c5855de2e...
(...)
4.2.3 Chining
The XXXXX’s chining machine has been designed as a stand-alone unit in Figure 28 and for integration with the middle deboning system as shown in Figure 29 and Figure 30.

13:22 May 4, 2021 

"If you're chiming a rack of lamb with a ham saw, you have to go through bone that’s less than an 8th of an inch. Now if you cut towards that bone just a little too much, and it snaps, you're done, you loose the whole rack of lamb....Zarling says "chiming," apparently slang for "Frenching" a rack of lamb, which is to strip away the meat, fat, and tough connective tissues that tie the rib bones to the flesh."
https://www.thrillist.com/eat/nation/why-being-a-butcher-is-...

"Expertly prepared by our butchers the bone at the base of the loin is chimed and removed. The ribs at the tip are also French trimmed to leave the bone exposed. "
https://hendersonfinefoodco.com/product/rack-of-pork/

"To French a rib roast, or chops for that matter, means to trim and scrape away the meat, fat, and sinew from the slender end of the ribs so that a section of the bones is exposed. It makes for a more elegant presentation. "
https://leitesculinaria.com/294413/writings-how-to-french-ri...

Hope this helps a wee bit.