Carving Tips for a Roast
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A good carving outcome begins well before the meat enters the oven. First, select an appropriate Roast. Larger cuts carve more easily, since they are firmer, and retain more juice when cut. Boneless Roasts are usually easier to carve.

Once in the oven, cook your roasts to Medium Rare or Medium for the easiest carving. Well Done roasts are a bit tougher, and therefore a bit tougher to carve.

Once out of the oven, a few degrees below your desired Final Cooking Temperature, let your roast rest, so that Carry Over Cooking will bring it all the way to its optimal level of doneness. Allowing it to rest will also allow it firm up and lose fewer juices (since they have been redistributed) when it is ultimately cut. While it is resting, unless you have a rolled meat, remove any string, Butcher’s Twine, Skewers, etc. These cooking implements hinder carving and should not be served on the diner’s plate. If you do have a rolled meat, leave on just enough to hold the meat together while it is carved. Make sure none of it remains on the ultimate portion served. If using a Carving Fork, try to minimize the number of punctures inflicted on the roast. Each set of holes allows flavor giving juices to escape onto the cutting board. 

Before beginning to carve, visualize your desired end cuts. Thin slices will yield the best eating and most tender meat. Picture what the grid lines would look like to cut ¼” to ½” thick slices from the roast. Overlay that mental picture onto the roast as it sits resting. Perhaps, do a few practice draws in the air over the roast. How can it best be carved?

The following are some tips to keep in mind when carving:

  • When Carving always use a thin bladed, sharp carving knife.
  • Use a stable carving surface, like a cutting board with a well or lip (to capture juices). 
  • Carve Roasts perpendicular or across the Meat Grain.
  • Consider anchoring the Roast with a Carving Fork.
  • Make sure you have plenty of space to work.
  • Roasts are firmer and easier to carve when allowed to stand 15 to 20 minutes as the juices, which were pulled into the center with the meat fibers’ contraction under heat are returned to a more even distribution as the meat fibers cool and relax.
  • Uniform, attractive slices are best. For uniform slices, hold your Carving Knife at the same angle for each cut.
  • In general, carved roast slices should be thin: ¼ inch (.64 cm) to ½ inch (1.27 cm) slices.

*To store a cooked but un-carved Roast, let it cool to room temperature, then wrap it with plastic wrap and store refrigerated for up to 4 days.