Steak.
—Sirloin steak can be carved in various ways—crosswise, lengthwise, in small or large pieces, as desired.
When serving, the cut part should always be laid uppermost. I would suggest, though, carving it diagonally into six fine, even slices, till you reach the fat part. When carved this way it makes it look inviting, and has a beautiful effect. Always place a small piece of the fat on each plate when serving.