Pork is the most popular meat globally at 36%, followed by poultry at 33%. Beef comes in third with a worldwide consumption rate of 24%. Whichever meat you prefer, everyone loves a good dining experience.
Meat lovers will attest that good food takes more than cooking it right. Carving meat is a critical step that can add or take away from the culinary experience.
Some meat enthusiasts can tell when you haven’t done an excellent job carving the meat. The pressure is even worse when you are doing it in front of a crowd.
It would be wise to review some tips beforehand to avoid sweating it out at the last minute. This article will discuss five beginner hacks that will have you carving meat like a pro in no time.
1. Prepare the Raw Meat
How you prepare your meat before cooking it makes all the difference. It’s advisable to use marinades in the right amount to ensure that your meat is tender enough for carving.
Besides texture, finding the wishbone is a skill that most people struggle with when dealing with poultry meats. Pros have learned that it’s better to execute it when the meat is still raw.
Make an incision from the neck along both sides with a steak knife. Then, join the two sides with a horizontal cut. This action will expose the bone, making it easy to pull it out. Thus, you’ll have an easier time carving the chest area once the meat is ready.
Don’t worry, as you’ll not have to bypass any wish-making tradition. Toss it in the oven with the rest of the meal to pass it around as a wishbone later.
2. Get Your Tools Ready
If you have taken the time to watch a pro carve meat, you know they executed the art at quite a speed. The trick behind carving meat fast is having all the tools you need right before you. Sharpen and clean your tools before any presentation.
The worst thing you can do is leave the table to look for a tool. Not only will it make you look like an amateur, but it will also affect the quality of the meat.
The delicate art will demand that you have your meat carving board knife and board ready. A meat carving board should be big enough to fit the meat. Pros warn against using the carving boards for slicing vegetables or raw meat.
Have some baking sheets under the tray to hold any liquids that might drip from the meat. A napkin holds the board in place, allowing for an easier time when cutting.
You’ll also want to get a steak knife with a tapered blade to give you full control. Besides, get a carving fork that agrees with the knife. You can get the right carving tools for beginners at affordable prices,
Some people prefer you put on gloves while others don’t mind it. So, it’s essential to understand your crowd.
3. Let Your Meat Rest
To carve meat properly, you must do it at the right time. It would be unwise to start carving your meat immediately after it’s out of the oven or grill. Beginners tend to have dry meat because they skip the resting stage.
You want to carve your meat when it has the highest moisture retention capacity. Some 20-30 minutes would do depending on the type of meat.
Let the meat rest in an aluminum foil to retain all the sweet juices. The marinade adds an extra kick to the meat. Thus, it would be best to give your meat ample time to cook and take in the juices.
Otherwise, all your marinade will be lost on the baking sheet. Apart from serving dry meat, you’ll also avoid burning your hands while handling the meat.
4. Carving Meat Properly
Carving beef and ribs is a bit easier than handling poultry meats. You’ll need to map out the pieces with your knife with the latter.
Remove the trussing string before doing anything else. Then, use the joints to help you layout a practical blueprint.
This way, you will have an easier time cutting it into equal chunks. When dealing with poultry, the goal is to get eight pieces.
Most pros sharpen the knives beforehand to avoid tugging in the skin while carving. Tender meats tend to ruffle up easily. So you want to cut across the grain.
This action will help retain both the juices and the aesthetics.
Most people use a fork to steady the whole turkey before carving it. However, the tool damages the meat. Hence, it’s better to use a towel to hold the meat.
Use the carving fork to handle pieces after you have separated them from the whole turkey. You can use a carving fork from the word go when dealing with beef.
5. Be Systematic
As much as carving meat is an art, it’s also a skill that demands order. You can’t start attacking the meat from any direction and expect to get the desired results.
After giving your friends some time to salivate over the tender meat, you may start dissecting it. If it’s poultry, start with the drumsticks. It only makes sense, to begin with, the most protruding part of the meat.
Cut it with the knife till you can dislocate the part from its joint. Then, move to the wings and repeat that process.
Dissect the chest area and break it with your bare hands. If you had located the wishbone, you wouldn’t have to apply much pressure when carving the meat. This measure will keep the juices intact.
Regular Hacks for Carving Meat
Beef, poultry, and pork all behave differently under the knife. Thus, it’s critical to understand the various types of meat. This more profound knowledge will help you perfect the art of carving meat.
Follow the above tips to get the desired results. Keep in mind that you’ll be as ready as your tools are. It’s best to get the best carving tools for beginners.
For more insightful kitchen tips, check out more ideas on this website.