Cutting Roast Beef has the Right Way? You should know it!

Let your roast beef rest for 10-15 minutes after cooking—this helps the juices redistribute and makes slicing easier. Use a long, sharp carving knife (or a serrated bread knife if you don’t have one) and a sturdy carving fork to keep the beef steady. Always cut across the grain. Look for the direction of the muscle fibers and slice perpendicular to them for tender, easy-to-chew pieces. Aim for slices about 1/4 to 1/2 inch thick. Thicker is fine if you like it juicy, but anything thinner than 1/4 inch can dry out fast. Only cut what you need for the meal. Store leftovers as a whole piece to keep them moist for next time. #RoastBeef #CookingTips #HomeCooking #Food #Cooking