Expert carving ensures you always end up with the most tender, juiciest beef on your plate. Our simple guide will have you carving with confidence in no time!

Chef’s Tips

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.

Source: https://www.australianbeef.com.au/cooking/cooking-techniques/how-to-carve-a-beef-roast/