How to Cut Across the Grain on a Round Roast

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Round roast is a cut of beef or veal. It comes in several varieties, all cut from the round, the upper rear leg's inside muscle. Round roasts are flavorful, moist and juicy when cooked correctly. Cutting the roast with the grain results in a chewy piece of meat. Instead, cut round roasts across, or against, the grain. Professional chef Robert Bleifer recommends using a thin slicing knife and adjusting your cutting angle with the meat's changing grain. Cut thin slices of round roast for the best result.

Things You'll Need

  • Cutting board
  • Sharp knife
  • Aluminum foil
  • Allow the round roast to sit for at least 15 minutes outside of the oven after cooking. Tent the roast loosely with foil to retain heat. Allowing the meat to sit redistributes the internal juices and makes moister meat slices.

  • Set the roast on a cutting board. If the roast is tied with kitchen string, cut it off and discard.

  • Observe the meat. The "grain" of the meat is the muscle fiber. Follow the fibers, which appear as small lines that look similar to the grain on a wood table. Note which direction the grain runs.

  • Position the knife so it will cut across the round roast's grain. Position the knife perpendicular to the grain and cut through it.

  • Hold the meat steady with your free hand so the roast doesn't slip away. Slice thin pieces of meat off of the roast. It may be necessary to adjust your angle if the meat grain changes partway through the roast.

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References

  • Photo Credit roast beef image by MJPHOTO from Fotolia.com
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