How To: Carve Your Meat
How to carve boneless roasts
Boneless roasts, like rolled pork tenderloin, boned and tied leg of lamb, and beef are easy to carve.
1. Hold the roast steady with a long-handled meat fork.
2. With the knife held perpendicular to the cutting board, cut across the grain into thin uniform slices. Cut the slices between 1/4- and 1/2-inch thick.
If you are carving thinner cuts of meat, like beef brisket, slice the meat diagonally across the grain. This will give you a slice of meat with a larger surface area.