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stead of rivets should be avoided.
The carver should determine which way the meat fibers run and where the bone, if any, is located, Then anchor the meat firmly with a sturdy two-pronged carving fork.
“Most meat should be sliced across the grain. Meat is not made more tender by slicing across the fibers or grain, but the shorter fibers from slicing this way make the slices seem more tender,” Mariott said.
Use a gentle sawing motion. The angle of the knife should not be changed once the slicing has begun. Make uniform slices and place them neatly to one side of the carving board if there is room, or overlap them, “shingle” style on a warm serving platter.
"It is preferable to carve all meat for the first serving at one time, so the slices can be divided evenly,” said the faculty member in Tech’s College of Agriculture and Life Sciences.
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