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Filet of Beef


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

 

Carve the Beef tenderloin across the grain running the knife straight down. Due to the tenderness of this cut a very sharp knife must be used and great care must be taken.

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

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