Carving

Meat carving is a skill which may require some practice. Carving meat at the table may increase your dining pleasure as the flavor and aroma of meat are at their best when carved and served. For best results, follow these carving tips:

	Preparing to Carve
	Select an appropriate meat cut. Choose larger cuts of meat such as roasts since they are firmer, easier to carve, and loose fewer juices when cut. Meat which has had some or all of the bones removed will generally be easier to carve.
	Cook to appropriate doneness. Beef roasts which are medium-rare or medium are easier to carve than those which are well done. (See temperature table in Cooking and Preparation)
	Let rare roasts "set" for about ten minutes before carving. This will allow the roast to become a little more firm and it will lose fewer meat juices when carved.
	Remove strings, skewers, etc. in the kitchen. However if you are carving a stuffed roast or a rolled piece of meat which may fall apart when carving, leave one or two of the strings tied around the roast while carving.
	Allow elbow room at table for the carver.
	Be comfortable - stand or sit. You may find carving easier while standing as you will be able to apply greater pressure to the carving knife.
	Carving
	Anchor meat with a fork while carving. Try to avoid puncturing the roast too many times as some of the meat juices will escape with each puncture.
	Carve on a large plastic or wood carving board. If possible carve on a board with a "well" or a "lip" to catch the meat juices.
	Carve with a thin bladed, sharp knife.
	Carve uniform, attractive slices perpendicular to the grain of the meat. Carving perpendicular to the meat grain may not be possible when carving poultry. In general, meat slices should be 1/4 to 1/2 inch thick.
	Finish carving then serve meat on hot plates.

To Learn More

Virginia Polytechnic Institute and State University- A source of information about carving beef, pork, and ham.
allrecipes.com - Turkey carving