The axial skeleton of an organism, specifically the spinal column or any section thereof. When it comes to a juvenile swine, the two unseparated strips of flesh in the dorsal region that align with the saddle of mutton; in a more mature hog, the spinal column and a duo of inches of the flesh flanking it.
The chine is the backbone of an animal or a cut of meat that includes part of the backbone and some surrounding flesh. It is not an economical cut of meat due to the high proportion of bone, and can be challenging to carve. To make it easier to carve, the chine is often separated from the rib bones by sawing through the ribs close to the spine. For cuts such as lamb, mutton, veal, or pork, chining is preferred over chopping through the backbone, as this allows for more convenient-sized chops or cutlets.