Corned beef is like steak, in that it should be cut against the grain, meaning that your slices should be made perpendicularly to the direction of the muscle fibers. To identify the grain, look for parallel lines running across the length of the cooked corned beef. Using a sharp knife, cut against the grain at a 90-degree angle.

Corned beef has no bones, and very little fat, and the brisket is usually a wide, flat cut of meat, so carving it is simple. Place the corned beef cut onto a cutting board. Remove any truss strings. Carve across the grain into thin slices. Corned beef is often served with boiled cabbage.

Use a sharp knife to cut against the grain of the meat. This will result in tender slices that are easy to chew. 3. Cut the meat into thin slices, typically around ¼ inch thick. This ensures that each slice is full of flavor and not overly chewy. 4. Arrange the slices on a serving platter or use them to build a delicious sandwich. Enjoy!