Meat slicing board

A hand operated slicing board for slicing hot boneless meat roasts comprising:

• a. a flat base-board dimensioned to hold an odd-shaped meat roast, the base-board being made from a material that can be moved in and out of a hot oven without being damaged by meat-roasting oven heats,
• b. a pair of vertical posts extending upwardly from the base-board and spaced apart at a distance to accommodate the largest width of commercially sold meat roasts, each post having a vertically directioned, oppositely-aligned slot centered within the length of the posts to serve as a guide for directing and guiding the movement of a knife as it slices through the meat,
• c. an indexing plate assembly mounted on the posts and extending therebetween whereby the meat can be moved up against the indexing plate assembly and held there while being sliced,
• d. a pair of support pins extending laterally from the index plate assembly and removably received by recesses in the posts whereby said index plate assembly is held erect and immovable while the meat is sliced and whereby, in turn, the resulting slice is held erect and uncrumpled on, and between, the index plate assembly and the unsliced portion of the meat, and
• e. a right-angled extension flange at the base of the index plate assembly on which the base edge of a slice can rest in an erect position whereby an outward and downward movement of the index plate assembly at, and from, the base of the posts can swing said plate-held meat-sliced to a flat horizontal plane from which to slide the slice onto a serving dish without bending, squeezing, or otherwise distorting said slice, all designed to cooperate together for the purpose of producing meat roast slices of substantially equal portion-control weights and even thicknesses without depending on human hands and eyes for said purpose.

A method of hand slicing a boneless meat roast comprising the steps of:

• a. placing the roast on a flat board,
• b. positioning it between two upright posts extending from the board, the posts having aligned vertically extending knife guide-rail slots,
• c. maintaining the posts rigidly in perfect alignment, thereby guaranteeing that slices cut from the meat are never cut on a bias to the length of the meat roast but always at a 90.degree. angle to the length and thus, in turn, assuring that said slices are always of substantially equal thicknesses at their two opposite side edges,
• d. pressing and holding one end of the meat against a vertically standing stationary back-up plate adapted for indexing movements to produce the various thicknesses of meat slices required for portion-weight control slicing of the meat,
• e. spacing the plate at a distance from the slots equal to the desired thickness of a slice of meat,
• f. slicing said slice-thickness-spaced meat-end by moving a knife downwardly within the slots and through the meat while the slots are guiding the knife's line of cut at right angles to the squared length and width of the meat roast, thereby producing a slice that is of uniform pre-determined, even thickness without dependence on human hands or eyes,
• g. holding the completed slice flat and erect on a base-flange of the plate and between the uncut portion of the meat and the plate,
• h. pivoting the plate and the flange-held slice downwardly to a generally horizontal plane, and then
• i. transferring the slice with a sliding movement from the plate to a serving dish.