Carving up a treat! Carving tips and techniques

Carving a roast or a turkey can seem like a daunting task, but with the right tools and techniques, it can be a breeze. One of the most important tools for carving meat is a carving knife, which is specifically designed for this purpose. In this blog post, we'll explore some carving knife techniques that will help you carve meat like a pro.

Need some inspiration? 
Click here to view our Japanese Sujihiki Slicer and our Australian BBQ Slicer - the "Brolga".

Before we dive into the actual cutting techniques, it's important to establish a proper grip and posture. Your grip should be firm but relaxed, with your fingers wrapped around the handle of the knife. Your posture should be upright, with your feet shoulder-width apart and your non-dominant hand holding the meat steady.

The most basic carving technique is slicing, which involves making long, smooth cuts through the meat. To do this, hold the knife at a slight angle and use a back-and-forth sawing motion to cut through the meat. Keep the knife blade perpendicular to the cutting board and use a gentle, sweeping motion to make the cut. It's important to keep your fingers out of the way and to keep the knife blade close to the bone or surface of the meat.

Cross-cutting involves cutting perpendicular to the grain of the meat, which can help to tenderize tougher cuts. To do this, hold the knife at a 90-degree angle to the meat and use a sawing motion to cut through the meat. This technique is often used for roasts or briskets.

Pulling involves using the tip of the knife to pull the meat away from the bone, making it easier to carve. To do this, insert the tip of the knife into the meat and gently pull it away from the bone. This technique is often used for poultry or ham.

Trimming involves removing excess fat or skin from the meat. To do this, hold the knife at a slight angle and use a sweeping motion to cut away the excess. It's important to be careful not to cut away too much of the meat, as this can result in a loss of flavour.

Filleting involves removing the bones from a cut of meat, which can make it easier to slice and serve. To do this, use a sharp carving knife to cut along the bone, separating the meat from the bone. It's important to be careful not to cut through the meat or to leave any bone fragments in the meat.

Carving a turkey can be a challenge, but with the right technique, it can be a breeze. Start by removing the legs and thighs from the turkey, cutting through the joint that connects them to the body. Then, remove the wings in the same way. Finally, carve the breast meat by slicing it off the bone in long, thin slices.

Carving a roast can also be a challenge, but with the right technique, it can be a breeze. Start by cutting off any excess fat or skin, then use a sharp carving knife to slice the meat against the grain. It's important to cut the meat into thin, even slices to ensure that it cooks evenly and is easy to eat.

In conclusion, carving a roast or a turkey can seem like a daunting task, but with the right tools and techniques, it can be a breeze. A sharp carving knife and proper grip and posture are key to successful carving. Slicing, cross-cutting, pulling, trimming, filleting, and carving a turkey or roast are all important techniques to master. With practice, you can become a pro at carving meat and impress your friends and family with your culinary skills.