Meat Cutting & Carving, How to Cut Up Meat
Tips and instructions, with pictures, for decorative food carving of various meat
and other dinner dishes for those learning to cut meat.
How to carve and cut up meat including the different types of meats such as turkey, ham,
beef, lamb, fish, poultry + more. First orientate
yourself by viewing diagrams and meat cut charts of
pork diagram, and
First up is advice on
cutting up beef,
cut veal diagram,
how to carve a ham,
carving a pheasant,
carving duck meat,
pigeons and partridges.
Tips on Carving Food
Carving is one important acquisition in the routine of daily living
and dinner preparation, and all should try to attain a knowledge
or ability to do it well, and withal gracefully.
When carving meat and food use a chair slightly higher than the ordinary
size, as it gives a better purchase on the meat, and appears more
graceful than when standing, as is often quite necessary when carving
a turkey, or a very large joint of meat. More depends on skill than strength.
The platter or cutting board should be placed opposite, and sufficiently
near to give perfect command of the article to be cut, the carving
knife of medium size, sharp with a keen edge.
Commence by cutting the slices thin, laying them carefully to one
side of the carving board or serving platter, then afterwards placing
the desired amount of food on each guest's plate.
In carving fish, care should be taken to help it in perfect flakes;
for if these are broken the beauty of the fish is lost. The carver
should acquaint himself with the choicest parts and morsels; and
to give each guest an equal share of those tidbits should be his
maxim. Steel knives and forks should on no account be used in helping
fish, as these are liable to impart a very disagreeable flavor.
A fish-trowel of silver or plated silver is the proper article to
Gravies should be sent to the table very hot, and in helping one
to gravy or melted butter, place it on a vacant side of the plate,
not pour it over their meat, fish or fowl, that they may use only
as much as they like.
When serving fowls, or meats, accompanied with stuffing, the guests
should be asked if they would have a portion, as it is not every
one to whom the flavor of stuffing is agreeable; in filling their
plates, avoid heaping one thing upon another, as it makes a bad
Meat Carving Knives
A word about the care of carving knives: a fine steel knife should
not come in contact with intense heat, because it destroys its temper,
and therefore impairs its cutting qualities. Table carving knives
should not be used in the kitchen, either around the stove, or for
cutting bread, meats, vegetables, etc.; a fine whetstone should
be kept for sharpening, and the knife cleaned carefully to avoid
dulling its edge, all of which is quite essential to successful