- Glossary
- Carving - the art of meat portioning
Carving - the art of meat portioning
Carving is the expert portioning of meat, poultry, fish, or game into individual servings. The technique requires knowledge of animal anatomy and specialized tools, a sharp carving knife and fork. Historically, tableside carving was considered an art and part of court etiquette. The key is cutting perpendicular to the grain for maximum juiciness.
- Carving comes from the French word trancher (to cut).
- In the Middle Ages, tableside carving was a sign of social standing.
- A proper carving knife has a long, thin blade.
- Meat should always be carved perpendicular to the grain.
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