Carving Meats

Leg of Lamb
Saddle of Lamb
Roast Beef
Filet of Beef
Flank Steak

Ham, Leg of Lamb, Pork or Venison




Two methods may be used to carve a Ham, Leg of Lamb or Pork. The first is to cut down to the bone against the grain; the second is to with the grain parallel to the bone until the bone is reached. Racks or holders for either method are manufactured and may be used. A European ham machine holds the ham or leg level and the carver draws the knife towards him or herself.

Meat is though to have a more tender bite when cut against the grain. If the meat is stringy in texture, cross cutting (cutting against the grain) is preferred and will improve the texture of the final product. However, it must be noted that when carving towards the bone or joint, each piece of carved meat will have a small bit of rarer meat especially in the case of lamb. Those people preferring well done may ask for a slice from along the outside.

Rack of lamb, Pork, Veal, or Venison are always carved by dividing the chops for each portion and cutting against the grain of the meat. This is also the correct way of carving a crown roast, which is a rack tied in a circle.

Anatomy & Production Knife Techniques Knife Safety Knife Care Stone Sharpening Steeling Classical Cuts Carving Meats


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