Is it best to slice roast meat if eating the next day?
So I have just roasted a chicken, a lump of beef (not sure which cut) and some pork shoulder.
We will be eating the meat over the next few days.
Would it be best to slice the meat now (after resting), or leave it uncut until just before eating?
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The meat will slice better if chilled first. Just put it in the fridge and slice when you want. I often find myself looking for a better way as I always like it better when fresh cooked and still warm, but that has always been an obstacle as you only eat a certain amount. Then the rest is left. Ticket is that meat will always slice easier when cold.
Leave it uncut, if you slice it now your slices will dry out more.
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