A deboning method for meat with bone using an X-ray (r) in which, in a state where an arm part or a thigh part of a carcass is suspended via an ankle, a deboning process of the arm part or the thigh part is performed by using a multi-axis articulated arm (54a, 54b, 54c,) provided with a cutting blade (58a, 58b, 58c) that operates based on a predetermined operation course, characterized in that the method comprises: a preliminary step of setting a comparison reference point (A 0, B 0, Co, D 0, E 0, F 0, Go, H 0) on an outline of a bone of the arm part or the thigh part, and also presetting three-dimensional position coordinates of a target operation course of the cutting blade (58a, 58b, 58c) and two-dimensional position coordinates of the comparison reference point corresponding to the three-dimensional position coordinates of the target operation course; an X-ray image analysis step of irradiating the X-ray (r) to each arm part or each thigh part to obtain two-dimensional position coordinates of the outline of the bone of the arm part or the thigh part by analyzing a transmitted X-ray image; an operation course correction step of determining a positional displacement amount between the two-dimensional position coordinates of the comparison reference point (A 0, B 0, Co, D 0, E 0, F 0, G 0, H 0) corresponding to the target operation course and the two-dimensional position coordinates of the comparison reference point (A, B, C, D, E, F, G, H) obtained in the X-ray image analysis step to determine a corrected operation course obtained by correcting the target operation course correspondingly to the positional displacement amount; and a cutting blade operation step of operating the cutting blade (58a, 58b, 58c) on the corrected operation course determined in the operation course correction step to perform meat cutting or meat separation of the arm part or the thigh part. a preliminary step of setting a comparison reference point (A 0, B 0, Co, D 0, E 0, F 0, Go, H 0) on an outline of a bone of the arm part or the thigh part, and also presetting three-dimensional position coordinates of a target operation course of the cutting blade (58a, 58b, 58c) and two-dimensional position coordinates of the comparison reference point corresponding to the three-dimensional position coordinates of the target operation course; an X-ray image analysis step of irradiating the X-ray (r) to each arm part or each thigh part to obtain two-dimensional position coordinates of the outline of the bone of the arm part or the thigh part by analyzing a transmitted X-ray image; an operation course correction step of determining a positional displacement amount between the two-dimensional position coordinates of the comparison reference point (A 0, B 0, Co, D 0, E 0, F 0, G 0, H 0) corresponding to the target operation course and the two-dimensional position coordinates of the comparison reference point (A, B, C, D, E, F, G, H) obtained in the X-ray image analysis step to determine a corrected operation course obtained by correcting the target operation course correspondingly to the positional displacement amount; and a cutting blade operation step of operating the cutting blade (58a, 58b, 58c) on the corrected operation course determined in the operation course correction step to perform meat cutting or meat separation of the arm part or the thigh part.