Properly carving roast beef is very important in determining how tender the meat is after you have cooked it. Determining which way the muscle grain flows is essential so you can cut across the grain when carving the roast beef. You only want to carve the amount of meat you will eat. If you carve more than you need and put it in the refrigerator, it will cause the meat to dry out. Putting the meat in the fridge as a large block rather than slicing it is better. So, for $9–$10, you can have an excellent, tender meal for the week.
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