Meat such as beef, pork and poultry is made up of thousands of tiny strands of muscle. The way you carve or slice this meat for serving can determine how tender or tough the meat turns out. In order to properly carve meat, you need to learn the basics.
Instructions
Whole Ham or Leg of Lamb
1. Hold the meat steady with a fork. Create a flat base by cutting several lengthwise slices from the thin side of the meat and use the flat surface as a base. Unlike many other roasted meats, lamb is tender enough to slice with the grain of the meat.
2. Slice the meat perpendicular to the bone. Then cut parallel to the bone to release the slices.
3. Cut off the remaining meat on the other side in one large piece. Slice it after it is removed.
Standing Beef Rib Roast
4. Create a flat base by slicing away one end of the roast.
5. Slice the meat across the top of the roast. Cut vertically along the bone to remove the slice.
6. Serve or plate the slice by using the fork to steady it while you insert the knife under the slice.
7. Cut the standing rib roast according to your serving method or your guest's request. It can be cut either in very thin slices or up to slices 1/2 inch thick.
Pork Loin
8. Buy a pork loin with the backbone removed or have it removed at the meat counter.
9. Make portions with a bone in by slicing down the center between each rib.
10. Create thinner slices by slicing along each rib bone and serving alternating slices with and without a bone in.
Goose, Turkey and Other Poultry
11. Remove the drumsticks first by slicing through the joints. Hold up the drumstick by the bony end and slice downward along the bone.
12. Slice meat from the thighbone and then remove the wings by slicing through the joints as you did for the drumsticks.
13. Cut the breast meat in thin slices from both sides of the breastbone.
Tags: Slice meat, along bone, Create flat, Create flat base, flat base, slices from
