Learning to slice the meat correctly will allow you to keep its compactness thus maintaining an even more appetizing appearance once served.
Steps
Method 1 of 3: Part 1: Cut the Raw Meat into Thick Slices
Placing the meat in the freezer or slicing it when it is still partially frozen will make this operation even easier; it is to be kept in mind especially when you want to obtain very thin slices.
Step 1. Place a nice piece of meat, such as fillet or roast, on a cutting board
Step 2. Locate the grain of the meat
It is a series of striations created by the layers of muscle fiber.
Step 3. Position the meat so the grain is parallel to the cutting board
Step 4. Tilt the blade of the knife at a 45 ° angle against the top of the piece of meat, on the side that comes farthest to you
You will be slicing by moving the blade down through the grain.
Step 5. Sink the knife into the flesh
Apply downward pressure to make it easier to cut the slice from the rest of the piece of meat.
Step 6. Push the knife deep while continuing to press the blade down
Step 7. Continue this way until you have the desired slice
Step 8. Store the meat or use it as your recipe intended
Method 2 of 3: Part 2: Cut Thin Slices of Meat to Cook in a Pan
Cut the meat into thin slices rather than too thick for fast cooking over a high flame. With larger slices, it is easier to overcook them. Or maybe they burn on the outside, but they stay raw inside.
Step 1. Place a thinner piece of meat on the cutting board, such as steak, chicken breast, or a slice of pork loin
Step 2. Locate the grain of the meat
Step 3. Position the knife so that it is perpendicular to the direction of the grain
Step 4. Sink the blade down to cut
Make sure each slice is no more than about 6mm thick.
Step 5. As you cut, make a backward motion with the knife
You will get thin slices of meat, which will reduce cooking times and will be more tender when ready.
Step 6. Continue like this until you have a long strip of meat from the rest of the piece
Step 7. Place the knife parallel to the grain and cut pieces of about 2.5 centimeters from the long strip
Step 8. Store the meat or use it according to the recipe
Method 3 of 3: Part 3: Slicing the Roast
A well-cut slice of roast makes any dish more tempting. Be sure to cook the meat with the grain parallel to the pan to make it easier to cut later.
Step 1. Remove the roast from the oven
Place the pan on your work surface or on a table over the pot holders.
Step 2. Get aluminum foil
Use it to cover the roast and let it rest for 15-20 minutes before slicing.
Step 3. Remove the aluminum foil and, if you prefer, transfer your roast to a serving plate
If it's a less formal lunch or dinner, you can slice it inside the pan itself.
Step 4. Stick it with a fork to at least 12mm deep
It will help you hold the meat in place without having to touch it with your hands. Hold the fork with one hand as you slice it.
Step 5. Place the knife against the side of the meat opposite you creating a 45 ° angle
Step 6. Sink the knife with downward pressure
Step 7. Continue like this as you proceed to cut through the grain
Step 8. Continue until you have separated the slice from the rest
Step 9. Place the resulting slice on the edge of the plate
Step 10. Continue until your roast is completely sliced
Arrange each slice on the previous one maintaining a difference in height between one and the other of about 2.5 centimeters. This arrangement will make the presentation of the dish more pleasant.
Step 11. Store the sliced meat or serve it
Advice
- For good cooking in a pan or wok, be sure to cook slices of about 170 grams at a time. A larger amount would overload the pan making the meat soggy.
- During cooking, the connective tissues and collagen of the meat dissolve and become gelatinous. Let the meat rest to facilitate its reabsorption, facilitating the moment of cutting. The rest favors, among other things, the redistribution of juices in the meat, making it more tender.
Warnings
- It is important to know the right temperature for proper cooking of the meat. Fillet of beef or roast should maintain an internal temperature of 55 ° C; for pork, on the other hand, an internal temperature of 63 ° C is recommended; for poultry, then, an internal temperature of 74 ° C is preferable.
- Wash your hands and the contact surfaces of the meat to avoid the proliferation of bacteria from food.
