Meat carving is the process and skill of cutting portions of meat, such as roast and poultry, to obtain a maximum or satisfactory number of meat portions, using a carving knife or meat-slicing machine. A meat carver disjoints the meat and slices in uniform portions. Meat carving is sometimes considered a skill for the private dinner table.[1]
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Carving Magic: Martha Logan, Authority on Meat
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See also
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References
- ^ Marriott, NG (2000). "Meat Carving". Virginia Cooperative Extension: 1 – via Google Scholar.
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This page was last edited on 16 January 2024, at 04:41