Carving meat well doesn’t just improve the presentation; it can actually make a difference to the taste, texture and experience of the meat itself. Proper carving also helps you get the most out of your cuts, maximizing servings and reducing waste.

Each type of meat, whether turkey, ham, or beef, has its own unique characteristics and knowing the right carving techniques will be a useful skill for life.

We’re passionate about respecting good quality meat from the field to the table, so this guide will show you how to carve with precision and ease, leaving your guests with a beautifully carved, delicious centrepiece.

Carving tips for success

1. Use the right tools
A good carving knife, a sturdy cutting board, and a carving fork are essential. Always use a meat thermometer to ensure you’re working with meat that has been cooked to the correct temperature.

2. Keep knives sharp
A dull knife makes carving more difficult and increases the chances of tearing the meat.

3. Hold meat steady with a carving fork
A carving fork provides stability, helping you keep the meat steady while you slice.

4. Practice makes perfect
Carving can feel intimidating at first, but with practice, you’ll build confidence and improve your technique.

Carving a turkey

A roasted turkey is often the star of festive gatherings and carving it well makes all the difference. Here’s how to slice your turkey properly.

1. Carve the thighs. Lay each thigh flat and cut parallel to the bone to get slices of dark meat.
2. Remove the wings. Pull each wing outwards and cut through the joint connecting it to the body.
3. Carve the breasts. Position your knife at the top centre of the breastbone and make a slice downwards, following the bone. As you cut, let the knife guide you around the rib cage to separate the breast meat from the carcass. Lay the breast down and slice crosswise for tender pieces.

Serving Tips

Arrange your turkey on a platter, placing dark meat (drumsticks and thighs) alongside white slices of meat. Drizzle the meat with any reserved juices or gravy.

Carving a ham

You’ll need a sharp carving knife or a serrated knife for a smooth cut. The method will differ depending on whether its a whole bone-in ham or boneless. 

1. Positioning the ham. Place the ham on the cutting board with the shank (the pointed end) facing you. This gives you a stable base for slicing.
2. Remove the skin and fat. Carefully slice away this layer, leaving a thin coating for a little extra flavour.
3. Carve slices from the large end first: Start from the larger, rounded side and slice vertically towards the bone to create large slices. For each slice, work your way down until you reach the bone.
4. Slice around the bone. Once you’ve reached the bone, angle your knife to carve around it, removing smaller pieces as you go.

Carving beef

Roast beef is a classic centerpiece for any gathering. The key to a great roast is achieving uniform, thin slices that showcases the beef’s tenderness.

1. Positioning the beef. Place the roast on a cutting board with the bones facing away from you. If you have a bone-in roast, consider using a boning knife to separate the bones first for easier slicing.
2. Slice against the grain. This involves slicing perpendicular to the muscle fibers. Thinner slices are generally better for leaner cuts, while thicker slices work well for fattier cuts like rib roast.
3. Use the right knife. For beef, a sharp carving knife is best, allowing you to make clean cuts. Avoid using a serrated knife, which can tear the meat.