Place roast on the platter with largest end down to form a solid base. Insert the fork between the two top ribs. Starting on the fat side, carve across the grain toward the rib bone.

Use tip of the knife to cut along the rib bone to loosen the slice. Be sure to keep close to the bone, to make the largest servings possible.

Slide knife back under the slice and, steadying it with the fork, lift the slice to side of platter. If the platter is not large enough, place the slices on a heated platter close by.

Most boneless roasts, such as rib eye, tenderloin or chuck eye, are carved as the roast pictured above. Make sure to cut across the grain.

Hold steak steady with the fork inserted (as shown above), cut close around the bone. Lift the bone to the side of the platter. With fork firmly holding the tenderloin, cut across width of steak to include a portion of tenderloin and top loin.

The brisket is usually carved from two "faces" or even three faces (three faces are indicated here with dotted lines). Slices should be thin and they should be cut at a slight angle (referred to as diagonal slices).