In carving an aitchbone of beef it is necessary that it should be cut across the grain. In order to do this the knife should follow the line from a to B in the following illustration. The meat should be cut as thin as possible, and very evenly. Cut the lean and the fat in once slice, and if more fat is desired it should be taken horizontally from the side. Before proceeding to serve, a slice of about a quarter of an inch in thickness should be cut from the top, so that the juicy part of the meat may be obtained at once.