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Initial Cuts
Break down the carcass to make it easier to split. Cut the meat into various sections; for example, with beef, make "primal cuts" such as chuck, short loin, rib, sirloin and rump round. While cutting, use the method of slicing against the grain, the path that the meat fibers run. According to the website The Fresh Place, almost all meats have a grain pattern and, if noticeable, cuts should always go with the grain. This shortens the size of the meat fibers and makes pieces better for consumption.
Cutting the Carcass
Cut down the spine in animals and split the carcass in two, lengthwise. Each half, cut into three at the forequarter, waistline and hindquarter. The hindquarter is bigger and the meat tends to be of better quality than the forequarters. For instance; cuts such as chuck, top round and bottom round are typically tough cuts of meat, as these muscles work hard in the animal. These types of cuts need long, slow cooking to incorporate moisture (like a pot roast) to get a succulent piece. These loin cuts of meat are much more lean, and delicious when braised.
Cutting Muscle
Cutting the joints is tricky because of the tough muscle tissue surrounding the joints. Cut between the muscle's important joints, such as breast and legs, and separate the parts from the prime meat. This makes the job less difficult, although it is necessary to utilize an automatic food saw to slice quickly through the meaty flesh.
Carving Beef
Certain carving approaches for beef depend upon whether it is rare or medium. Often, food preparation requires a cutter to work the muscle tissue connecting the bone on the meat. Let a well-done beef roast sit for at least 10 minutes before carving. It becomes more solid and dries when carving. Cut the meat following the grain. Put each piece on the side of the platter after carving. Some beef roasts hold bones. Remove the bones from the meat before carving when possible.
The loin can be cut using two methods. One method is to produce tenderloin and striploin beef cuts separately; the other method is to produce cuts that divide the bone, as T-bone or porterhouse cuts.
Carving Pork
The same basic cutting technique applies to pork as for beef. Orient the meat so the rump end is toward you. Make several slices lengthwise on the thin side with a pork roast. Rotate your pork roasts so it sits on the carving sides. Cut a sand wedge near the rump end of the pork. This may make the rest of the pieces easier to cut. Cut uniform slices across the grain and slice the side of meat by cutting it at right angles from the bone. Carve pork into quarters or into thin slices to avoid bone tissue.
Carving Poultry
Poultry is easiest to carve and cook. Find the joint connecting the breast tissue and thighs, hips and legs, along with the spine and hipbone. Slice through these joint using a meat cleaver or sharp knife. Cutting the joints causes the spine to separate from your meat, making it simpler to remove. Small, uniform cuts across the grain of the poultry are good for obtaining meat strips.