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Beef (For carving roast beef a long)

For carving roast beef, a long, broad-bladed knife is required. Always cut across the grain of the meat; never with the grain.

The joint of beef known as the Porterhouse roast or sirloin roast consists of the sirloin, the tenderloin, and the flank. The flank is tough, and if roasted, with the meat, is generally used for some made dish, such as croquettes, or hashed meat on toast; it is seldom carved at the table. The tenderloin and sirloin must be carved against the grain. Cut thin slices parallel with the vertebræ, then cut close to the backbone, thus separating the slices. Rib roasts are carved in the same way as the sirloin.

Rolled ribs and round of beef are carved in round slices as thin as possible, each slice having considerable fat mixed with the lean.

Beef steaks are carved across the grain.

Sirloin Steak.

Cut slices at right angles to the vertebræ in both the sirloin and the tenderloin, then separate.