meat carving
Cutting cooked flesh
Meat carving is the skill of slicing cooked meat—typically roasts, hams, or poultry—into portions for serving.
The task traditionally falls to a host or head of household at formal meals: He took up the carving knife and fork to carve the Thanksgiving turkey.
Proper carving requires knowledge of where joints and bones lie, and which direction to cut against the grain.
- slicePortion cut off
- thin slicesNarrow, flat-cut pieces
- knifeSharp cutting utensil
- electric knifeMotorized serrated cutting tool
- roastDry-heat cooking method
Sunday roast · turkey · blade · fork · platter · joint · tenderloin · standing rib roast · butcher · serving · brisket · cleaver · sharpening · ham · juices · grain · portion · cutting board
- meat carvingslicing, portioning, roast beef, prime rib, leg of lamb
- carvingwhittle, whittled, chisel, chiseled, gouge