Correct Way To Subdivide Large Beef Joint?

[bushbaby_de]

Slightly random question... I'm aware that meat has a grain and there is a correct way to carve it. But what about dividing it up when it's raw before cooking?

I ordered a large beef joint, hoping it would be a long thin roll that I could just cut half way along to make two smaller joints (there's only two of us) Instead it's a tall, wide, thin joint. If I divide it the same way you'd usually carve it, I'd end up with two ridiculously tall thin joints (like two massively thick slices) that wouldn't stand up in the oven tray and would be very difficult to carve. But if I cut it down the middle (effectively cutting each slice in half) I'd be cutting it against the grain, but it would be in smaller thicker pieces so easier to cook and carve. Is there any reason I shouldn't do this? Will it affect how it cooks or tastes, or am I worrying about nothing?

I tried googling my question but couldn't find anything relevant.

Thanks.

[RATTER15]

Anything here to help you. https://www.youtube.com/results?search_query=how+to+cut+beef+meat

[bushbaby_de]

Thanks Ratter. Most of those show you the 'correct' way to do it though, and don't *seem* to address my slightly different question as to whether I can get away with doing it differently. I'm guessing I'm hoping there's an ABer who's tried it and can tell me how it worked!