How to carve a beef roast
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Kitchen carving essentials
- 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.
- 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!
- A carving fork allows you to steady the roast and carve safely. Choose one with a guard, two prongs and a long handle.
- 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.