To carve arm or blade chuck roasts, first separate the individual muscles by cutting around each muscle and bone.
Carve each muscle across the grain of the meat to desired thickness.
A Braided Edge is suitable for a single-crust pie. Make enough pastry for a double crust. Line a…
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Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom.
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