Meat carving

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]

Tafelspitz, a popular Austrian dish, being carved.

See also

• Butcher
• Cut of beef
• Cleaver (knife)
• Ground meat
• Meatpacking