How to carve a beef roast

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Chef's Tip  

Kitchen carving essentials

Carving knife

• A long, sharp, slender and strong carving knife ensures you carve with the correct, smooth slicing motion.
• Prolong the life of your carving knife by keeping it only for carving.
• Hand-wash knife in hot water after use – dishwashers can dull and nick them.
• Store knife in a separate drawer away from other kitchen utensils to prevent blunting.

Electric knife

• For best result, simply guide the blades and bear down lightly, cutting across the grain of the meat. 
• Don't try to cut through bone as this will damage the blades. 
• Always slice on a carving board as china or metal surfaces may scratch. 
• Return knife to manufacturer for sharpening – don’t try to do it yourself!

Carving fork

• A carving fork allows you to steady the roast and carve safely. Choose one with a guard, two prongs and a long handle.

Carving board

• Plastic and wood can retain bacteria, so use different boards for different purposes such as carving meat or preparing veggies to avoid cross-contamination.
• After each use, wash with very hot soapy water, scrub well with a brush, then rinse in hot water. Pat dry with paper towels and allow to air-dry thoroughly. 
• Replace boards when their surface has become noticeably knife-scarred or cracked.