how to carve a beef roast

For best result, simply guide the blades and bear down lightly, cutting across the grain of the meat. Don’t try to cut through bone as this will damage the blades. Always slice on a carving board as china or metal surfaces may scratch. Return knife to manufacturer for sharpening – don’t try to do it yourself!

We’re committed to bringing Alberta the finest cuts of grass fed and finished beef, but what good is quality food if you’re unsure about how to prepare it? Today, we would like to focus on carving roasts the right way. Because each roast cuts differently, in this blog we’ll be teaching you everything you need to know about carving cross rib roasts and sirloin tip roasts.

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We’re committed to bringing Alberta the finest cuts of grass fed and finished beef, but what good is quality food if you’re unsure about how to prepare it? Today, we would like to focus on carving roasts the right way. Because each roast cuts differently, in this blog we’ll be teaching you everything you need to know about carving cross rib roasts and sirloin tip roasts.

Are you ready? Let’s dive into the details!

TIPS & TRICKS FOR CARVING ANY ROAST

  • Let roast rest for 15-20 minutes before carving. This keeps juices intact.
  • Using a carving knife, create a smooth slicing motion.
  • When using an electric knife, guide the blades and bear down lightly.
  • A carving fork allows you to steady the roast, and carve safely.
  • Cut off some meat on the backside of the roast, so it sits flat on a cutting board.
  • Trim off any extra fat and save it for delicious stew meat or kabob meat.
  • Cut only the number of slices needed for the meal. This helps to keep leftover portions juicy. Nice thick slices hold in juice and retain moisture.
  • Always cut against the grain to maintain tenderness.

For best result, simply guide the blades and bear down lightly, cutting across the grain of the meat. Don’t try to cut through bone as this will damage the blades. Always slice on a carving board as china or metal surfaces may scratch. Return knife to manufacturer for sharpening – don’t try to do it yourself!

FAQ

How do I cut my roast?

Slice meat crosswise, going against the grain. This is essential for maintaining a tender cut of beef. If the roast is tied with string, always cut the direction of the string. Butchers always tie the string against the grain, so this is an easy way to identify the grain.

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