Procedure for Sequencing Slices

Appears in

Published 2010

If necessary, remove the meat from the carcass or bone framework.
Trim and discard deposit fat and surface silverskin.
Determine the grain of the meat.
If you plan to leave a portion of the meat as a grosse pièce, determine its size and mark the spot where you must stop slicing. The grosse pièce is usually created from the more attractive or larger end of the roast.
Begin slicing across the grain from the smaller end. For most cuts of meat, slice on a slight diagonal. Make sure all slices are the same thickness.
After you cut off the first slice, place it on the board or on a work tray with the cut side up.
Cut off the second slice and lean it against the first slice, with the newly cut side up.
Continue in the same manner until all the meat is sliced or until you have reached the grosse pièce.
To place the slices in a sequenced line on a presentation platter, take up the last slice you cut, turn it over, and place it on the platter first, or lean it against the grosse pièce, if used.
Place the remaining slices on the platter in reverse order, turning them over and overlapping them, in a straight or curved line. The final slice you place on the platter is the second-to-first slice you cut. Do not use the heel, or first-cut slice.

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