Serving Australian Beef

Australian Beef should be rested for 10-15 minutes just prior to carving and serving to allow the juices to settle into the meat. The larger the piece of meat, the longer it rests. Even steaks should rest for a minute or so. Aluminum foil can be place over the meat to hold in the heat.

Once the meat has rested, it can be served. Beef cuts such as roasts will require carving, and, to ensure beef is as tender as can be, it should be carved across the grain.

The grain refers to the direction in which the meat fiber runs. If you carve with the grain, the length of the fiber makes the slice of meat chewy. Carving across the grain shortens the length of the fiber, making it far more tender to eat.

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• For firmer, easier carving, allow roast to "rest" in a warm place for 10-15 minutes by removing the roast from the oven and covering it with foil.
• Remove any strings or skewers as you carve.
• Carve roast on a cutting board, not on in a pan or on a platter.
• To carve beef properly, use a sharp knife. Hold the carving knife at the same angle for each slice.
• Use a slicing, not a sawing action, making use of the full length of the blade. 
• Carve across the grain to ensure tenderness.
• Tender cuts of beef can be cut into slices of any thickness; tougher cuts should be carved into thin slices.

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• The fat side of the roast should be facing up, with the long bones on the cutting board.
• Use a meat fork to hold the roast in place. Cut horizontally between the bones and the meat with a sharp carving knife.
• Cut vertically from the top or fat side, down to the long bones to form even slices. Cut perpendicular to the direction of the horizontal cut.

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