Types of Roasts

• Any type of beef roast can be sliced before cooking, but some roasts are more commonly prepared in this way. A standing rib roast, also called a prime rib roast, is often cut between the rib bones to make rib eye steaks. Beef tenderloin cut into slices are the same as filet mignon steaks. New York strip steaks are cut from the top sirloin, a cut taken from just beneath the tenderloin. If you prefer more budget-friendly sliced beef, try slicing a sirloin roast, bottom round roast or a chuck roast.

Cutting the Roasts

• A sharp chef's knife or boning knife works well for cutting most roasts into slices, but a meat saw might be needed for bone-in roasts. Alternatively, you can carve the meat from around the bone before slicing the roast. Fresh beef tends to slide around while cutting, which could lead to injury. The safest and easiest way to slice a beef roast is to freeze it about halfway through so it is fairly solid and holds its shape on the cutting board. This usually takes about an hour in the freezer, depending on the size of the roast. Lay the roast on the cutting board and cut slices of uniform thickness. Cut the meat against the grain -- perpendicular to the direction of the meat fibers -- to maximize tenderness.

Cooking Methods

• As a general rule, pre-sliced roasts should be cooked in the same way as you would cook it if left whole. This means that lean, tough roasts with lots of sinew and connective tissue need a long cooking time with moist heat, which allows enough time to break down the connective tissue and tenderize the meat. Tender beef roasts can be cooked quickly with dry heat without making the meat tough or dry. Basically, roasts taken from parts of the cow that get exercised frequently -- the rump, legs and shoulders -- are leaner and tougher, requiring moist heat such as a braising method. These include cuts from the brisket, round, chuck and bottom sirloin. Cuts such as rib eyes, strip steaks and filet mignon are well-suited for dry heat cooking methods such as grilling and pan-frying.

Freezing Sliced Roasts

• While you might choose to slice a beef roast to cut down on cooking time or designate portions ahead of a meal, this is also a way to save part of a large roast for later use. If you catch a good sale on prime rib roasts, for example, you might purchase a large roast for dinner tonight and save half of it for another night. Similar, a beef chuck roast might be too much for a single pot roast, so you can slice part of it into steaks to make another meal. The meat can be refrigerated for up to seven days to wet age the beef. Package chilled, sliced meat in freezer paper, using individual packages if you want to remove the steaks one at a time. Beef roasts can be frozen for up to one year.