Beef Cut Diagram - Carving & Cutting Up
Tips for how to carve beef sirloin, with a diagram or beef cuts
chart for cutting beef.
This choice roasting piece should be cut with one good firm stroke
from end to end of the joint of beef, at the upper part, in thin,
long, even slices in the direction of the line from 1 to 2, cutting
across the grain, serving each guest with some of the fat with the
lean; this may be done by cutting a small, thin slice from underneath
the bone from 5 to 6, through the tenderloin.
Beef Cut Diagram
Another way of carving this piece, and which will be of great assistance
in doing it well, is to insert the knife just above the bone at
the bottom, and cut sharply along, dividing the meat from the bone
at the bottom and end, thus leaving it perfectly flat; then carve
in long, thin slices the usual way. When the bone has been removed
and the sirloin rolled before it is cooked, it is laid upon the
platter on one end, and an even, thin slice is carved across the
grain of the upper surface.
Roast ribs should be cut in thin, even slices from the thick end
towards the thin in the same manner as the sirloin; this can be
more easily and cleanly done if the carving knife is first run along
between the meat and the end and rib-bones, thus leaving it free
from bone to be cut into slices.
To carve this it should be cut crosswise, the middle being the
best; cut in very thin slices, thereby improving its delicacy, making
it more tempting; as is the case of all well-carved meats. The root
of the tongue is usually left on the platter.