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You cannot shred raw beef. Instead, you will need to shred the beef after you have already cooked it. Let the beef cool slightly before shredding it. For this method, it needs to be cool enough for you to safely touch without burning your skin. Place the beef on your cutting surface and hold it steady with your non-dominant hand. Make sure that your hands are clean and dry. Identify the direction of the beef grain. Scrape the tines (prongs) of the fork along these grains, ripping off portions of cooked beef as you go. It will be easiest to hold the beef so that the grain runs to and away from you. As you scrape, draw the fork down the length of the grain and toward you. You will need to continue scraping the fork along the grains of your beef roast until all the meat has been shredded. Pause occasionally during the process to manually remove pieces of beef from the fork whenever the tines get clogged. If you see any gristle in the beef as you work, discard the gristle, then continue shredding. Shredded beef can be used immediately, or you can store it in the refrigerator for up to three days.  If you plan on storing the shredded beef, place 2-cup (500-ml) portions inside airtight containers and pour enough of the cooking liquid over the beef to moisten it. This cooking liquid prevents the beef from drying out. If you cannot use the beef within three days, place it in the freezer and store it for up to three months. Thaw the beef in your refrigerator, or place the contents of the container in a small saucepan and heat it over medium-low until the beef is adequately warm.
Use a cooked roast. Hold the roast steady with one hand. Shred off the beef with one fork. Repeat as needed. Use or store.