Master the Art of Meat Carving

Slicing meat is not as complex an art form as depicted in commercials or paintings, but it does require learning the basics. The most important thing to remember is to use the proper equipment. In addition to a well-sharpened carving knife invest in a strong, two-pronged carving fork. Have a heated serving platter or dinner plates close at hand.

Generally Speaking
Correctly slicing a roast or poultry will depend on the grain. Meat consists of thousands of strands of muscle or flesh. Carving across the strands (against the grain) will cause the cuts to be tenderer than cutting with or parallel to them.

Beef Roast
Rest the roast on the cutting board with the grain going up and down. You may need to slice the end off the roast to cause a flat surface. If slicing a beef rib roast you will slice horizontally until reaching the rib. Then slice vertically down along the rib until the slice is loosened. Slide the knife under the slice, steadying it from above with a slight piercing of the fork and set it on the serving platter or dinner plate. Before serving, brush with the drippings or gravy for an attractive glaze.

Pork Loin Roast
Choose a bone-in pork loin and have the butcher remove the backbone. Slice down the center of the meat, between the ribs, so that every serving has a bone. Smaller servings can be created by cutting down right along the sides of two ribs creating a thin boneless slice from meat in between and alternating with slightly thicker bone-in slices. Before serving, brush each slice with the drippings or warmed applesauce.