How to Carve a Roast

Making perfect roast slices is all in the technique.

No matter what type of roast you prepare, using the proper carving techniques will not only afford a stunning presentation, it will also help to keep the meat tender and juicy. This is especially true when cooking a roast rare or medium rare, as these are often removed from the oven several minutes before the cooking process is complete.

Things You'll Need

• Cutting board
• Aluminum foil
• Meat fork
• Long bladed, serrated knife

Instructions

1. Remove the roast from the roasting pan and place on a cutting board. Cover the roast with aluminum foil loosely placed over the roast. Allow the roast to rest for 10 to 15 minutes.

2. Remove the foil and any strings holding the roast in shape.

3. Insert the meat fork into the meat to hold it steady on the cutting board.

4. Slice the meat, across the grain, into 1/4 to 1/2 inch slices.

Tips & Warnings

• For roasts made from combined meat muscles, such as a blade or bone, so separate the individual sections of meat before slicing.

• Standing rib roasts are carved by slicing down the far side of the rib bones. Each rib is served with the meat attached to the bone.

• A cutting board with a lip around the edge catches the meat juices and makes clean up easier.

References

• Purdue University Animal Sciences: Carving
• University of Florida IFAS Extension: Tips on Meat Carving

Resources

• Roast Beef Cooking Times