The chine bone is the backbone of an animal left attached to surrounding muscle, sold as a joint for stewing or braising. Cutting through the vertebrae exposes marrow and connective tissue that enrich the cooking liquid, producing deeply flavoured stews and stocks. The joint needs long, slow cooking to tenderise the meat and dissolve the collagen around the bones. Economical and flavourful, it suits traditional slow-cooked dishes where the bones are picked out before serving. Butchers prepare it by splitting the carcass along the spine, and its robust character rewards patient, moist-heat cookery.