1. A sharp, clean carving knife and a plastic or wood cutting board are musts.
2. Oven roasts are easier to carve, when allowed to stand 15 to 20 minutes before carving.
3. For uniform slices, hold make your cut at the same angle for all cuts.
4. The more tender the meat, the thicker your slices can be.
5. Less tender steaks, such as round steaks, should be carved into thin slices.

To take the mystery out of carving your beef, here are specific instructions for your favourite types of beef:

1. Bone-In
2. Boneless