Carving Beef Roast
How to Carve a Beef Roast
A beef roast should be allowed to stand for 10 to 15 minutes before carving so that the juices are reabsorbed into the meat. In order to carve beef properly, a sharp knife must be used. The carving knife should be held at the same angle for each slice.
Don't try to carve a beef roast in the roasting pan or on a platter. Placing the roast on a cutting board makes the carving job much easier. The beef should be carved across the grain, which makes the resulting slice more tender.
Tender cuts of beef can be cut into slices of any thickness, but tougher cuts should be carved into thin slices. Fresh beef can be placed in the freezer for a few minutes to firm it up a bit, making slicing much easier.
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