Carving Beef

Related Articles

Kitchen Ade
How to Carve Meat and Poultry
Home
Carving Poultry
Carving Beef
Carving Pork
Carving Lamb and Rolled Roasts

For this section, we will use the example of carving a rib roast, but the same approach applies to all types of bone-in beef roasts.

The second example is for carving a porterhouse or any other bone-in type of steak.

If you are left handed, just reverse the references in the instructions to the use of right or left hand.

American Meadows wild flower experts

Burpee Gardening plants seeds tools

Party Basics for all occasions

Solutions storage & gadgets

Wayside Gardens

Zoysia Farms Grass Seed

Carving a Rib Roast
1. Place the roast flat on the platter, rib bones at carver's left. Slice across the top of the roast with a smooth long cut to the rib bone.	►
	◄	2. Use the knife tip to free the slice from the bone. Lift the slice to the platter.
3. Continue slicing across the roast until a sufficient number of slices are cut.	►
Carving a Porterhouse or T-bone
	◄	T-bone and Porterhouse steaks are both carved in the same way. Place before the carver with the small end at the left. Cut around the T-bone. Remove the bone and slice across both tenderloin and striploin. Provide some of each for every serving.