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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.
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