Round of Beef

Ribs of Beef.

Must be carved like the upper part of the sirloin. There is no fillet in this joint. It is usual to begin the slices at the thin end.

With a sharp thin-bladed knife shave off in a horizontal manner the first slice, leaving the round flat and smooth. The meat is disfigured if this smoothness is not preserved; it is therefore necessary that your knife be sharp and your hand steady. It must be served in very thin slices.