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

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