Carving Station
A carving station is a table or area at an event where the chef or cook slices or cuts freshly prepared meats. The carving station itself is often a part of a larger buffet and offers the selection of meats per the client and event planner. The meat is usually kept on a cutting board under a heating lamp which keeps the meat warm and allows the guests to see the quality of meat they are being served. A carving station can offer meats such as:
- Roast Beef
- Turkey
- Pork
- Lamb
- Chicken
- Steak
A carving station has the same benefits as the buffet itself because guests are able to choose exactly what type of meat they would like and how much. Normally, guests are given the same portion (because of the amount of food on hand) but if you want less meat or two kinds of meat you could choose to have that. The meat on a carving station has been freshly prepared and gives the guests a visual of their meat being cut for them. They can choose to have light or dark meat or even the particular piece of meat they’ve been eyeing since they stepped into the line. The carving station allows the guests to have their food exactly how they want it while exercising portion control as well. The chef or cook is still serving the food so the carving station is really more of a formal buffet setup. The meat itself can remain neat and appetizing if a trained professional is handling it.
A carving station is the most sanitary, economical and safe options for serving meat other than a sit down dinner. If people are allowed to cut their own meat the possibility exists of them cutting themselves or another person. If people are allowed to cut their own meat, you will have lots of people breathing over the food which is also unsanitary and unappetizing. In a carving station the meat is stored in a glass sort of box under the heating lamp so that the chef or attendant has to reach into the box to cut the meat, therefore they are not breathing over it either.
