A meat buffet, also sometimes referred to as a carvery, is a type of buffet meal that focuses on serving various meat dishes. The meat is usually roasted or smoked in advance, then sliced and served to order by a chef or carver. In addition to carved meat, meat buffets typically include accompaniments like potatoes, vegetables, salad, bread, and dessert. The meat choices at a buffet may include roasts like beef, ham, turkey or pork, along with sausages and other charcuterie options. The concept allows diners to sample a variety of meat dishes.
What are the origins of the meat buffet?
The tradition of the meat buffet or carvery has its origins in medieval times in Europe. Large cuts of meat or whole animals were roasted on a spit over an open fire. Then the cooked meat would be ceremoniously carried out on platters to be presented and carved at the table. The practice of carving roasted meats for guests was a show of hospitality, wealth and status for medieval lords and royalty.
Over time, this evolved into a communal style of dining that became popular at inns, taverns and banquets. Cooked meats, poultry and fish would be set out on the table to be shared by multiple guests. This precursor to the buffet allowed diners to help themselves to the carved roasts and dishes in a casual, social setting.
The modern meat buffet or carvery became more ubiquitous with the rise of large hotels and ocean liners in the 19th century. Keeping large cuts of roasted meat on hand to be carved to order for hotel guests and cruise passengers became commonplace. The carving station buffet remained a fixture of banquet halls, luncheonettes and cafeterias throughout the 20th century as well.
What are common meats and dishes found on a meat buffet?
A meat buffet will offer diners a selection of hot, carved roasts and meats that may include:
- Roast beef – This classic carved meat often served with au jus and horseradish is a meat buffet staple.
- Baked ham – A roasted and glazed whole ham is another popular carvery offering.
- Roast pork loin or pork ribs – Succulent cuts of roasted pork, sometimes basted or smoked, are menu mainstays.
- Roast turkey breast – Sliced, juicy turkey is afamiliar protein on the carving station.
- Roast chicken – Whether whole or quartered chickens, roasted chicken is commonly showcased.
- Leg of lamb – Seasoned, roasted lamb served sliced or in chops.
- Prime rib – Standing rib roasts make for impressive buffet centerpieces to be carved.
- Sausage – Bratwurst, kielbasa, chorizo and other sausages often have a place at the carving station.
- Ham hocks – Smoked ham hocks add soul food sensibility and are good for stews.
- Corned beef – Sliced corned beef brisket is a natural fit for a meat buffet.
In addition, the buffet will have hot sides to accompany the carved meats:
- Mashed potatoes
- Rice pilaf
- Roasted vegetables
- Green beans
- Glazed carrots
- Dinner rolls
- Biscuits or cornbread
Some meat buffets will have chilled options as well, such as:
- Cold roast beef
- Deli meats
- Pâtés or terrines
- Smoked or cured fish like salmon and trout
- Assorted salads
- Relish trays
And no buffet is complete without sweet endings, so there will be a dessert selection:
- Cakes and pies
- Cookies
- Puddings
- Fruit crisps and cobblers
What is a buffet with seafood called?
A buffet that features a variety of seafood dishes in addition to other menu items is sometimes referred to as a seafood buffet. These lavish spreads may include:
- Whole roasted fish
- Fish fillets or steaks
- Shrimp
- Crab legs
- Lobster tails
- Raw oysters and clams
- Ceviche and poke
- Mussels and scallops
- Smoked salmon
- Sushi
- Crab cakes
- Fried fish
- Paella
- Bouillabaisse stews
- Seafood salads
- Fish chowders and bisques
These will be accompanied by rice, potatoes, vegetables, breads, salad and soup options, along with carved roasted meats and poultry. Desserts like cakes, fruit tarts, pies, cookies and more complete the buffet.
Some restaurants also offer “surf and turf” buffets, with a wide array of both meat and seafood choices for diners mixing and matching land and ocean delicacies on their plates.
What are typical meats served at a Brazilian steakhouse rodízio?
Rodízio is the Portuguese term for a type of restaurant service in which roasted meats are continuously brought tableside to diners. Brazilian steakhouses have popularized the rodízio concept. At a rodízio, servers bearing long skewers circle the restaurant ceaselessly, slicing select cuts right off the skewer onto your plate.
Typical meats served at a Brazilian steakhouse rodízio include:
- Picanha – Top sirloin cap is the most popular cut, prized for its tenderness.
- Filet mignon – Tender, lean filet is often wrapped in bacon.
- Alcatra – The rump cover features meaty flavor.
- Fraldinha – Flavorful grilled strips of bottom sirloin.
- Costela – Beef ribs, either short or long bone.
- Linguica – Flavorful Portuguese smoked sausage.
- Chicken legs
- Chicken hearts – A house specialty, often seasoned or glazed.
- Pork loin
- Pork ribs
- Leg of lamb
Some Brazilian steakhouses also serve seafood rodízio featuring grilled shrimp, fish and other seafood on skewers.
What are the common cuts of meat served at a carvery station?
The carvery station at a meat buffet will typically showcase large roasted joints of meat and whole poultry. Common cuts and preparations include:
- Rib roast – Also called prime rib, this standing rib roast features the well-marbled ribeye steak.
- Striploin roast – This tender boneless cut comes from the short loin primal.
- Tenderloin – The very lean, tender whole tenderloin roast is an elegant option.
- Sirloin tip roast – A budget-friendly roast that’s still fairly tender.
- Top round roast – Leaner and more affordable, but requires careful cooking.
- Eye of round roast – Another lean roast choice, best served medium rare.
- Tri-tip roast – Flavorful triangular California cut, grilled or roasted.
- Turkey breast roast – A whole roasted and sliced turkey breast.
- Glazed ham – Spiraled sliced ham glistening with a sweet glaze.
- Pork loin roast – Succulent pork loin prepared roasted or stuffed.
- Lamb leg – A impressive roast leg of lamb served sliced.
The carver will expertly slice the roasts to order, providing guests with the most tender and fresh carved meat.
What are some best practices for carving different cuts of meat?
Carving roasted meat for a buffet requires proficiency and the right techniques for each cut. Here are some best practices for carving various roasted meats:
Rib Roast
– Place roast on cutting board with bones horizontal and fat cap facing up.
– Cut vertically along the ribs to slice off the outer layer of fat cap in one piece.
– Turn roast so bones are vertical, then slice downward against the grain into thin slices.
Striploin Roast
– Place roast fat side up on cutting board.
– Holding knife horizontally, slice top layer of fat off roast.
– Turn roast so cut side faces you, slice against the grain into thin slices.
Pork Loin Roast
– Place roast fat side up on cutting board.
– Cut thin slices off one side, cutting across the grain.
– Flip roast and repeat on other side.
– Carve any stuffing or interior meat once ends removed.
Glazed Ham
– Place ham flat side down on cutting board.
– Cut vertically downwards into thin slices, following spiral pattern.
– Cut perpendicular slices across thick end of ham.
Turkey Breast
– Place turkey breast skin side up on cutting board.
– Holding knife parallel to board, slice straight down to remove skin.
– Turn breast over so flat underside faces up.
– Cut angled slices across grain of turkey, turning as needed.
What are some tips for planning and stocking a meat buffet?
Hosting a meat buffet requires advance preparation and planning:
- Offer at least 2-3 meat options to provide guests variety.
- Include roasted, smoked or grilled meats for flavor.
- Purchase meats on bone for additional flavor.
- Allow 1⁄4 to 1⁄2 pound of meat per guest as an estimate.
- Offer both hot and cold carved meats if possible.
- Carve meats just before serving to ensure freshness.
- Keep meats piping hot with chafing dishes or warming trays.
- Provide a carving knife, meat fork, and sharpening steel.
- Replenish meats before they run out.
- Offer both meat and non-meat sides and sauces.
- Have a vegetarian protein option like grilled tofu.
With attentive planning and preparation, you can present a visually stunning array of carved roasts, poultry and charcuterie that will wow your guests.
What are popular global styles of meat buffets and carving services?
Popular global styles of meat buffets include:
- Brazilian steakhouse rodízio – An endless parade of skewered meats brought tableside.
- Korean BBQ – DIY grilling at the table with a range of marinated meats.
- Mongolian barbecue – Guests fill bowls with ingredients to be stir-fried or grilled.
- German beer hall – Hearty roasted meats like pork, sausage and schnitzel.
- English carvery – A roast meat centerpiece, like beef rib roast or stuffed chicken.
- American buffet – Carved roasts along with comfort foods like mashed potatoes.
- Indian tandoor – Clay oven cooking using marinated meats like tandoori chicken.
- Mediterranean mezze – Small plates featuring grilled and roasted lamb, beef or fish.
- South African braai – Spicy meat skewers and sausage like boerewors cooked over a pit fire.
- Argentinian parrillada – Mixed grill with cuts like short ribs, flank steak and chorizo.
The communal experience of shared meats and other dishes makes buffet dining a worldwide favorite.
How should food be kept warm and safe at a meat buffet?
Keeping foods properly hot or cold at a buffet is crucial for food safety and preventing the spread of foodborne illness. Recommendations include:
- Use chafing dishes and warming trays to keep hot foods above 140 ̊F.
- Pre-heat plates and serving utensils for hot foods.
- Place roasted meats in an oven or under a heat lamp for service.
- Keep cold foods like salads under refrigeration at 40 ̊F or below.
- Nestle serving dishes into bowls of ice if refrigeration space is limited.
- Offer smaller platters and rotate new ones in frequently.
- Keep all perishable foods out of the “danger zone” between 40-140 ̊F.
- Avoid packaging hot foods in sealed containers.
- Provide serving utensils for each dish and replace often.
- Label foods with prep times and discard after 2 hours.
Following proper hot and cold holding methods protects both diners and hosts from foodborne illnesses. Monitoring temperatures diligently is key.
What are important food safety practices for carving meat?
Carving meat correctly and safely is a must:
- Always carve meat on a clean cutting board, never directly on a buffet table.
- Use a sharp carving knife and meat fork to properly grip meat.
- Slice meats against the grain for tenderness.
- Carve meat shallowly to avoid cross-contaminating the whole roast.
- Never re-serve sliced meat that has been left out or returned to the buffet.
- Replace carving boards often and clean knife and fork between uses.
- Keep hot roasted meats at a safe serving temperature above 140 ̊F.
- Wash hands thoroughly before carving or serving.
- Avoid touching ready to eat foods with bare hands.
- Use gloves, tongs, spatulas, or other utensils to serve food.
- Label and date all prepped foods for easy monitoring.
Following proper carving techniques and food safety methods prevents bacteria from spreading and causing foodborne illness.
Conclusion
A meat buffet offers diners a bountiful variety of carved roasts, smoking grilled meats and succulent poultry to sample. From the medieval origins of ceremonious meat carving to today’s Brazilian steakhouses, diners continue to flock to these carnivorous spreads. Careful planning, abundant offerings, artful carving skills and strict food safety practices are key to delivering a successful meat buffet that provides guests a delicious experience. With an array of perfected dishes from this protein-packed buffet, diners will leave satisfied by both the quality and quantity of meats.