Meat Mentor / Carving Tips & Instructions
Once you have cooked your beef, gently place it on a chopping board to allow the beef to settle (this is a good time to make your gravy). A chopping board with a groove round the edge to catch the juices is ideal for this – don’t be tempted to try and carve on a platter or in the roasting pan as this makes the whole job a lot more difficult.
To carve your joint you will need a sharp carving knife and a meat fork to help hold the meat steady. If the knife is too blunt then it will encourage hacking and sawing at the meat.
When carving, you should hold the knife at the same angle for each slice. Carve across the grain and slice into thin slices.
As a wee tip, it is often easier to take meat that is on the bone off the bone after cooking to make the carving easier.
Carve only the number of slices that are to be served during the meal so that any leftover will retain the moisture and not dry out in the fridge.