How to Cut Meat For Perfect Results Every Time
Choose the Right Knife
Choosing the right knife for the job is essential to getting the best results. If you are cutting a large piece of meat, it is best to use a sharp chef’s knife, which is long enough to cut through the entire piece without having to use too much force. For smaller pieces, a smaller paring or utility knife may be the right choice. No matter which knife you choose, make sure it is sharp so that you can make precise, clean cuts.
Prepare the Meat
Before you begin to cut, it is important to prepare the meat. If it is frozen, you will need to thaw it first. If it has a lot of fat, it is best to trim off the excess fat before cutting. This will make it easier to get even, neat slices.
Start Cutting
You can begin to cut the meat once it is prepared. Start by slicing against the grain; this will make it easier to chew. Slice in a smooth, consistent motion, and use a sawing motion if the meat is especially tough. If the piece is large, you may need to turn the meat and continue cutting in the other direction.
Slicing
If you need to cut thin slices, you can use the same techniques, but be sure to slice slowly and evenly. This will help to ensure that each piece is of equal thickness and uniform. You may need to use a sharpening stone or steel before slicing if the blade isn't as sharp as it should be.
Dicing
For dicing, you will need to start by cutting the meat into cubes. Begin by slicing the meat into thick strips and then cutting it into cubes of equal size. This will make it easier to get even, neat cubes. Be sure to use a sharp knife to make precise, clean cuts.
