How to carve a beef roast

Carving a beef roast needn’t be stressful, with a well rested roast and a sharp knife it’s easy. Follow our simple step by step guide to get the juiciest results everytime.

How to carve a beef roast

1. For the juiciest roast, allow the beef to rest for 20 minutes before carving. This allows the meat juices to redistribute (which keeps the beef juicy) and makes carving easier.

2. Place a dampened napkin under the board to prevent it moving as you carve.

3. Steady the beef with a carving fork and begin slicing (not sawing) the roast (use the full length of the blade).

4. Carve across the grain of the beef at a consistent angle. Gently remove any strings or skewers as you carve.

5. Transfer the beef roast slices to a warm serving platter and spoon any juices over the top.

Tips for carving different beef roast cuts

• Rib eye (scotch fillet) is an easy beef roast to carve. For even slices, hold the knife at the same angle for each cut.
• Eye fillet tenderloin – begin slicing at the widest end of the meat. Keep the knife blade slightly tilted and slice each piece of meat about 2cm thick. Stack the beef closely together to keep the juices and warmth within the slices.
• Standing rib roast – ask your meat retailer to remove the backbone and cut the rib bones short for easier carving. Place the roast on the carving board with the large end down. Insert the fork firmly beneath the top rib. Start at the broadest part of the beef and slice across the grain horizontally toward the rib side. Cut along the rib bone (keep the knife close to the bone). Slide the knife under each slice (use a fork to steady it). Lift the meat slice and transfer it to a heated platter.

Also, read more on:

• How to tell when your roast is done with a meat thermometer
• How to tell when meat is done
• Get to know the different beef roast cuts
• How to tie a beef or lamb roast
• How to cook a roast in a barbecue