Mr.Food - Beef Tips

Beef Tips

What's the trick to carving beef? Mr. Food's cutting-edge tips for carving beef roasts will make both your everyday meals and holiday carving and entertaining effortless.

Beef Tips

Safety First

Keep raw meat and meat juices from coming into contact with other foods during preparation.
Keep meat carving boards separate from other cutting boards.
Do not place cooked foods on a platter or plate that held raw meats unless it has been thoroughly washed in hot soapy water.

Roasting How-To

Place roast (straight from the refrigerator), fat side up, on a rack in a shallow roasting pan. The exception is a rib roast because the ribs form a natural "rack" in the pan. Season roast as desired.
Insert ovenproof meat thermometer so that tip is centered in the thickest part of the roast, not resting in fat or touching bone. (Alternatively, an instant-read thermometer can be used to check the internal temperature near the end of the suggested roasting time.) Do not add water. Do not cover.

Let it Stand!

Remove a roast from the oven when its internal temperature is 5° to 10° below desired temperature.
After removing a roast from the oven, tent it with aluminum foil and let it stand for 15 to 20 minutes. The temperature will rise to reach the desired internal temperature. During standing, the meat firms up, making carving easier.

Carve Correctly

A sharp knife is a must.
For uniform slices, hold the knife at the same angle for each cut.
The more tender the roast, the thicker the slices can be.
Rib, ribeye and tenderloin roasts can be sliced 1/2 to 3/4 inch thick, or thicker.
Round (sirloin) tip, eye round and tri-tip roast slices should be no more than 1/4 inch thick.
Brisket should be carved across the grain into thin slices, no more than 1/4 inch thick.

Information courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association. For more information visit www.BeefItsWhatsForDinner.com.

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