What's the Proper Way to Carve Beef?

A sharp carving knife is a must, and you should always cut your meat on a plastic or wood cutting board.

Carving Roasts:

• Oven roasts become firmer, and easier to carve, when allowed to stand 15 to 20 minutes before carving.
• For uniform slices, hold the knife at the same angle for each cut.
• The more tender the roast, the thicker the slices may be. Beef tenderloin, rib and ribeye roasts can be sliced 1/2 to 3/4 inch thick. Beef tri-tip and round roasts should be sliced no more than 1/4 inch thick.

Carving Beef Rib Roasts:

• Place roast on its large end on a carving board. If necessary, remove a slice from the large end so roast will set firmly on board.
• Insert fork from the side, below the top rib. Carve across the "face" of the roast toward the rib bone.
• Cut along the rib bone with tip of knife to release slice of beef.
• Slide knife under beef slice; steady it from above with the fork and lift the slice onto serving dish.

Steaks:

• Tender steaks can be carved into thick or thin slices, depending on usage and personal preference.
• Less tender steaks, like all round steaks, should be carved into thin slices.

Other Cuts:

• Brisket, tri-tip roasts and flank steaks should be carved diagonally across the grain.
• Carve chuck pot roasts into medium to thin slices.
• Carve round pot roasts into thin slices.