How to Carve a Tri-Tip Roast
If you're looking to stretch your culinary skills, this guide will teach you the tricks of the trade for slicing the perfect tri-tip roast.
Instructions
- Step 1: Keep the slices thin, to about 1/4 inch, for optimal tenderness. Serve immediately to enjoy your perfectly carved tri-tip roast.
- FACT: The 100 million cattle in the United States produce 5.5 million metric tons of methane each year.
- Step 2: Determine the grain by looking for seams in the meat. Slice perpendicular to these seams to shorten the muscle fiber and enhance tenderness.
- Step 3: Use a sharp carving or butcher's knife and hold it at a slight angle. Use a long fork or a pair of tongs to hold the meat steady as you carve it.
- TIP: An overdone steak or roast will be tough and chewy and difficult to carve.
- Step 4: Place the roast on a plastic or wood cutting board to prevent sliding or damage to your counter and to create a flat working surface.
- Step 5: Cook your tri-tip roast to the proper doneness, which is medium rare to medium, and allow it to rest for several minutes so the juices distribute evenly throughout the roast.
