How much per person
For beef on the bone, allow 225-350g / 8-12oz raw per person, plus a little extra for some to serve cold.
For boned and rolled beef, allow about 175g / 6oz raw per portion, plus a little extra for some to serve cold.
For steaks, allow 150-175g / 5-6oz per portion for those with fat attached, 100-175g / 4-6oz per portion for fillet steak.
For braising beef on the bone, allow175-225g / 6-8oz raw per portion.
For braising beef without bone, allow 100-175g / 4-6oz raw per portion.
Carving Beef
Carving is an art, and one that can be easily mastered, provided that you have a suitable sharp knife and some practice. The butcher will prepare the joint in the easiest way for it to be carved, and will often give hints on how and where to begin carving.
The blade of the carving knife should be slightly flexible and
made of best stainless or carbon steel. It should be balanced and fell
'comfortable' in the hand. It is equally important to have a good carving
fork with a guard - in case the knife slips - and a steel for sharpening
the knife.
The knife should be sharpened each time it is to be used for carving, so
that it will cut straight through the meat instead of sawing and tearing
at the fibres. Where possible cut across the grain of the meat to shorten
the fibers and make the meat seem more tender. Boned and rolled joints
are obviously easier to carve than those on the bone, but do try to carve
even-sized slices of medium thickness so it looks attractive as well as tasting
good.
1. Always stand up to carve a joint - it's so much easier than sitting down
2. Let the joint 'rest' for 5-10 minutes before carving
3. Ensure the knife is sharp
4. Remove any string and/or skewers which will be in the way as you start to carve
5. Stand the joint on a flat slip-proof surface, such as
a wooden board, or on a plate with spikes to hold it in position
6. Remove any outer bones, which will be in the way of carving - not
the main bone, with the meat on
Beef on the Bone
Remove the string, run the knife down either side of the
bone to loosen the meat and carve in slices.
Rib Roasts
Remove the chined bone, run the knife between the meat
and the ribs to loosen the meat,
but only as far as you think you need to carve, then carve straight down
in slices.