What Do You Mean by Carving?

Carving usually refers to the professional cutting of meat that has been cooked on the bone. Rarely does one speak of carving fruit and vegetables. Special cutlery is used for the care procedure. It usually consists of a carving fork with long tines and a long carving knife.

With these tools, for example, a whole chicken, duck, or goose is made ready to serve. Poultry shears are also often used here when cutting up. It is suitable, among other things, for dissecting the chest to get to the filling, but also for severing joints. The fork is used to hold the meat securely in place while the knife is being used to cut it.

In the case of poultry, the legs are first separated by severing the joints on the thighs. The wings are detached using the same technique. The flesh of the rib cage is then cut open transversely with a slit and the flesh is separated from the bones parallel to the ribs. Depending on taste and dish, thicker or slightly thinner slices are cut off.

A thickness of about one centimeter is called a slice, thinner pieces are called cold cuts. Each batch of meat is carved in a specific way. A larger leg is also fixed to the base with a meat fork. Individual slices are then cut off at an angle to the bone with the carving knife. Meat that lies directly against the bone is cut off parallel to the bone.