11.   Or you can degrease the sauce, taste for salt and pepper, slice the meat and serve it in the sauce immediately.

12.   Shred or thinly slice meat across the grain.

13.   Slice meat in thirds on the bias, and pound each piece flat between sheets of waxed paper with a meat mallet.

14.   Slice meat on an angle and serve.

15.   Slice meat thinly and serve.

16.   Slice the meat and divide among plates.

17.   Slice the meat across the grain.

18.   Slice the meat in thin slices across the grain.

19.   Slice the meat very thinly against the grain, and pound to make it thinner.

20.   Slice the meat and arrange on the platter.