Carving Techniques: Table Side in the Dining Room

Carving meat is a skill that requires practice. Meat is made up of thousands of strands of muscle, and randomly hacking at it will detract considerably from its appearance and flavor. Proper carving techniques results a better dining experience for everyone. Well carved meat looks good, and proper carving will actually increase the aroma and flavor of the meat. Add this to my Recipe Box.

Preparation

Preparing to carve really begins with selecting which cut of meat to cook. Larger cuts without bones are easier to carve. Remove strings and skewers before bringing the meat to the table. Place the meat on a cutting board or platter that has a well to catch meat juices. This will help to keep the table tidy once carving begins.

Clear a space at the table for the carver to work and keep small children and animals well clear of the carving area. The carver can either stand or sit while carving. It may be easier for the carver to stand while working, as this position will allow him to apply greater pressure on the knife.

General Tips

Use a fork to hold the meat while carving. A knife with a thin, sharp blade works best for carving meat. The knife used for carving should ideally be used for nothing else. Using it for other purposes will prematurely dull the blade. Cut the meat perpendicular to the grain whenever possible. Slices should be of uniform thickness, although there is nothing wrong with cutting a slice thinner or thicker on request.

Beef

Specific carving techniques for beef depend on the particular cut of meat. In general, beef is easier to carve when it is rare or medium. Allow a well-done roast to sit for at least ten minutes before carving. It will become firmer and lose fewer juices when carving. Cut the meat across the grain. Place each slice on the side of the platter after carving. Some beef roasts contain bones. Cooking will often break down the tissue connecting the bone to the meat. Slide the bones out of the meat before carving when possible.

Pork

Pork is easiest to carve if you follow one simple procedure before cooking. Locate the joint connecting the backbone and hip bone. Cut through this joint using a meat cleaver. Do not use the carving knife to cut the joint. Cutting this joint will cause the backbone to separate from the meat during cooking, making it easier to remove. Allow the pork roast to rest for at least ten minutes after it is cooked. Cut uniform slices across the grain.

Lamb or Ham

Leg of lamb is very similar in structure to ham and carveable using the same techniques. The carver should orient himself so that the shank end of the roast is to his right. Carve several slices lengthwise on the thin side of the ham or leg of lamb. Rotate the roast so that it rests on the flat area created by carving. Cut a wedge near the shank. This will make the rest of the slices easier to cut. Carve the roast in thin slices right down to the bone. Pull the slices away by cutting them at right angles to the bone.