Master the art of slicing and serving up meat treats
Carving the Christmas turkey, or a beef joint for the Sunday Roast dinner, is a rite of passage, handed down from parent to child. It can be nerve wracking though, especially if you’re surrounded by a hungry group of family or friends who are watching your every move. Like everything, however, there’s a right way to do it and a vast number of wrong ways.
If you’re not sure, where to begin have a butcher’s at our step-by-step guide. To zoom in on this infographic, hold your cursor over the image and left click. If you want to view it in even more press Cmd + Click (Mac) or Ctrl + Click (Windows) on the image and it will open in another window.