In the past, carving has often been relegated to the kitchen. Meat was brought to the table already sliced and often not very hot. However, carving at the table is gaining popularity. Proper carving begins with meat that is carvable. Good knives that are finely honed and razor sharp, the proper cutting surface, and knowledge of the anatomy of meat to be carved are essentials for successful carving.
Artful carving is the result of experience, knowledge, and good equipment.
Slices of well-carved meat are more tender than pieces that have been hacked with a dull knife. Some cuts of meat are easier to carve than others. For example, a leg of lamb is quite easy to carve if the sirloin portion containing the hip bone is removed before the leg is cooked. The sirloin chops could be prepared for another meal. A square cut shoulder is difficult to carve, unless it is boned and rolled.