Slicing a Roast

Slicing a roast properly makes all the difference between a tender, juicy bite and a tough, chewy piece of meat. Follow these expert tips to get perfect slices every time.

 Let It Rest Before Slicing

• Always let your roast rest for at least 15-30 minutes after cooking.

• This allows juices to redistribute, keeping the meat moist and tender.

• If you slice too soon, juices will run out, leaving the roast dry.

Use the Right Knife

• A sharp carving knife or slicing knife (long and thin) is best.

• Avoid serrated knives—they tear rather than cleanly cut the meat.

• If available, a granton-edge knife (with dimples) helps prevent slices from sticking.

• Dip the knife in hot water and wipe dry before slicing for extra-smooth cuts.

 

Slice Against the Grain

• The “grain” refers to the direction of muscle fibers in the meat.

• Cutting against the grain (perpendicular to the fibers) shortens them, making each bite more tender.

• If you cut with the grain, the meat will be stringy and tough.

 

Keep Slices Even & Consistent

• Thinner slices = more tender bites.

• For prime rib or brisket, aim for ¼-inch thick slices.

• For porchetta or pork belly, slightly thicker slices help keep the meat intact.