You are here

Beef - Carving

Carving a roast may seem like a daunting task that only top chefs know the intricacies of. The best tip of carving a roast is to always allow the meat to rest for 15 minutes soon after carving. The juice redistributes around the meat, its important to even have a good tool to carve the meat. Watch the video to get more tips on carving.

Rate This

Your rating: None
3.725
Average: 3.7 (2 votes)