Technique of Carving Roast Beef Part 1
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
:Roast Beef: All carving of roast beef should be across the grain of the
meat in thin slices. If the roast is heavy enough (two or three rib),
place it upright on the platter, which it will touch only with the tip ends
of the ribs and the section of backbone. This brings the browned fat on
top. Below this crisp fat is a thin strip of lean meat, which is not
especially tender, and between this and the rib bones are the choice
cuts of the roast.
Place the platter on the table with the heavy end of the roast to
the left of the carver. If the joint has been properly prepared by the
butcher, the end (back) bone will have been removed. If it has not
been removed before cooking,the knife must be inserted between meat
and bone, as close to the bone as possible, and the meat cleanly sepa-
rated from the bone.
Insert fork or carver's helper firmly in the top of the meat, pressing
it in deeply to hold the joint steady. Beginning at the heavy end, carve
thin slices from one end to the other, from left to right, cutting through
the outer crispy fat, the less tender upper lean layer, and through the
tender meat down to the rib bone.
Continued in "Technique of Carving Roast Beef Part 2"