Culinary Dictionary

CARBENING (from it. Kerben - to make notches, and Polish. Karbowac - to make cuts or cut, incise). A culinary technique widely used in professional Western European cuisine, especially in restaurants, when preparing meat dishes.
Carboing consists in the fact that a piece of meat intended for natural schnitzel, entrecote or rump steak, that is, for frying whole in a pan, is cut with frequent, but shallow cuts, several obliquely to the surface of the piece on one or both sides. Spices (chopped onions, garlic, ground pepper, etc.) can be rubbed into these cuts.
The very use of carburizing is done mainly with the aim of softening the consistency of meat, speeding up its cooking, giving it some additional flavor, and increasing its culinary qualities.
Carboing is usually used instead of beating meat or along with beating (weak). Carboing helps to preserve the appearance of a whole meat piece better intact, without deforming it, as happens when beating it, and at the same time achieving the same culinary effect, i.e. softening the meat consistency. It is usually applied to tough meat (old, poorly fed), but it can be used regardless of the quality of the meat, just as a food-enhancing method.
Carboing the opposite sides of the meat piece is usually carried out in opposite directions, that is, if the incision is tilted from right to left from above, then from below it should go from left to right.
An improvement in consistency occurs as a result of a violation of the bond between fibers and veins on the surface of the meat. Therefore, the more often and deeper the carbs (cuts) are applied to the meat, the softer its finished consistency will be. However, the depth of carbs should not exceed 2-2.5 millimeters on each side, that is, they should really be "scratches" and not cuts.
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[Dakota]

Dakota, you started a wonderful topic. There are a lot of culinary terms that are incomprehensible to ordinary people. It would be nice to continue.