Page 68 - SITHCCC014_SG_v1.0

P a g e | 68

Cut only the number of slices that will be served during
the meal to ensure that the leftover portion of the prime
rib roast will retain as much moisture as possible when
the leftovers are served. (Slicing the remaining portion of
the roast prior to storing it in the refrigerator will reduce
the tenderness of the leftover meat.)

Method 1

Using a clean paper kitchen towel, hold the cooked roast
upright by the rib tips. Slice downward along the inside of the ribs, keeping the knife blade against
the ribs. Place the meat on a carving board with the flat cut side down and slice downward to create
individual slices of desired thickness. When using the carving fork press it against the meat; do not
pierce it with the tines as this will release meat juices.
Method 2
Can be used when carving at the table. Place the meat on a platter with the largest end down. Slice
down about 0.5 millimetres along the inside of the ribs, keeping the knife blade close to the bone.
Make horizontal slices toward the bone, holding the carving fork lightly pressed against the meat. Lift
slices to platter or plate, with knife underneath and fork on top to hold steady. Continue alternating
downward and horizontal slicing.

When carving
When carving meat the intention is to obtain the greatest number of large, palatable, tender and
attractive slices possible. That is, to carve the meat in such a way that the meat is presented at its
best, with minimal

waste.
To achieve this it is necessary to:

• use good quality meats
• follow appropriate cooking procedures and cooking times