Carving
Carving is an important step to creating a great beef eating experience. If you carve beef too quickly after cooking, your steaks can be dry and your roasts tough and stringy. Letting the beef stand for only a couple of minutes can make all the difference. It gives the natural juices time to redistribute and reduces moisture loss. So, how long do you wait? Follow these guidelines:
Steaks - wait 1 to 2 minutes
Roasts - wait 10 to 15 minutes, keep covered
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Tips:
- Always use a sharp knife. You can use a butcher's steel to ensure sharpness.
- Place roast or steak on a wooden cutting board to prevent slipping.
For best results, carve meat into slices by cutting across the grain.
Texas Beef Council
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