Found a more extensive list of meat carving terms:

>Carving Terminology

The art of carving has been in decline lately. This is partly because fewer people carve at the table and fewer people eat meat. It is also because the terminology of carving has largely been forgotten. So, for your edification, we present a few proper terms for carving different meats.
Verb.........Meat

break....... deer
rear........ goose
lift........ swan
spoil....... hen
disfigure... peacock
allay....... pheasant
thigh....... pigeon
unjoint..... bittern
chine....... salmon
splatt...... pike
splay....... bream
side........ haddock
culpon...... trout
barbe....... lobster

http://home.tiac.net/~kaleberg/carving/carving.html