1.   Carve the meat into slices.

2.   Carve meat against the grain into slices inch thick, and serve with pan juices.

3.   Carve the meat and serve with the spuds.

4.   Carve loin meat off bones.

5.   Carve the meat into into half-inch thick slices.

6.   Carve the meat into thin slices and serve.

7.   Monet would always personally carve the meat at the table.

8.   Mother told me that, since I was the man of the house, I could carve the meat and serve the plates.

9.   Remove strings and carve meat into thin slices.

10.   Remove any stuffing, carve meat off bones and refrigerate or freeze within two hours.