I learned the finer points of a carving station at a young age(16). The meat has just a little to do with it. If you can talk up the guest you are golden. I have carved every thing from steamship to tenderloin. Your attitude is everything, if you are personable to the guest that is key no matter the cut of meat. I have served construction guys prime rib and bridesmaids tenderloin both with the same smile. If you are happy the guest(not customer) will be happy.