Carving Beef

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For this section, we will use the example of carving a rib roast, but the same approach applies to all types of bone-in beef roasts.

The second example is for carving a porterhouse or any other bone-in type of steak.

If you are left handed, just reverse the references in the instructions to the use of right or left hand.

Carving a Rib Roast
1. Place the roast flat on the platter, rib bones at carver's left. Slice across the top of the roast with a smooth long cut to the rib bone.	►
	◄	2. Use the knife tip to free the slice from the bone. Lift the slice to the platter.
3. Continue slicing across the roast until a sufficient number of slices are cut.	►
Carving a Porterhouse or T-bone
	◄	T-bone and Porterhouse steaks are both carved in the same way. Place before the carver with the small end at the left. Cut around the T-bone. Remove the bone and slice across both tenderloin and striploin. Provide some of each for every serving.