Carving with Confidence

You've cooked the perfect roast; now it's time for the final, crucial step. How you slice your beef dramatically impacts its tenderness. This video demonstrates the single most important rule: always slice against the grain. This shortens the muscle fibers, resulting in a much more tender and enjoyable bite.

This technique applies to virtually any whole-muscle beef cut you've roasted. By using a long, sharp knife and a steady hand, you can produce beautiful, professional-looking slices that will impress your guests and make the most of your beautiful roast.

Carving Best Practices

• Let It Rest: This is non-negotiable. Let your roast rest for at least 15-20 minutes before carving to allow the juices to redistribute.
• Identify the Grain: Look for the direction the muscle fibers are running in the meat. Your knife should cut perpendicular to these lines.
• Use a Long Knife: A long carving knife allows you to make a full slice in one smooth motion, avoiding a "sawing" look.
• Hold it Steady: Use a carving fork or tongs to hold the roast securely in place while you slice.