"What is a "French/Frenched Cut"?
The term "French Cut" usually refers to pork or lamb. If the meat at the tips of the ribs is cut away to expose the bones, that means "French Cut" or a "French Rack". For pork, it's normally a 'crown roast' and lamb it's the loin, or 'lamb rack'. On a beef bone-in Rib Steak, it's called a "Lollipop Steak". On a boneless breast of chicken, with the first section of the bone-in wing still attached, it's a "Frenched Chicken Breast".
