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Cook's Note: Slicing a Roast

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More expensive cuts such as prime rib and filet mignon are tender enough to be cut into thick (1/2 to 1-inch-thick) slices. More economical cuts, such as a rump roast, are full-flavored but less tender. Cutting perpendicular to the grain of the meat gives more tender slices. If you’re not sure, cut a sample slice and examine it. If you see long, stringy fibers of meat, it’s cut with the grain and will be tougher to chew.


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