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Carving Meat and Poultry: beef, lamb, pork and poultry
Anyone who has ever tried to carve a turkey or a leg of lamb can tell you it is not as easy as it appears. It is comparatively a easy matter to carve a solid mass of lean meat.
It is the bones, tough gristle, and tendons, that interfere with the easy progress of the knife. To expect any one to carve well without any conception of the internal structure of what may be placed before him is as absurd as to expect one to amputate a limb successfully who has no knowledge of human anatomy.
carve and cook meat and pultry, sirloin tenderloin pictureSome notion of the relative position of bones, joints, fat, tough and tender muscles, is the first requisite to good carving. All agree that skill in carving may be acquired by practice; and so it may. This guide will give simple, complete instructions on how to carve and serve various cuts of meat and poultry.