Cooking Tips: How to Slice Meat Properly
When it comes to knife skills, knowing how to slice meat properly benefits you and the people you cook for. It allows the focus to remain on the food that you serve and not the fact that it was undercooked or overcooked. The next time you host a get-together outdoors, in Chatham, IL you’ll be glad that you took the time to slice the meat the right way. It allows the portion to cook evenly so that what you’re left with post-grilling is among the tastiest pieces of meat you’ve eaten.
Nothing Beats Hand Sliced Meat
If you own a commercial slicer, great! You’ll save yourself time and effort by using it. If you prefer cutting your meat manually, the following steps help you do so quickly.
Here is what you need to do to slice meat properly from the professionals at Loukinens on 4th:
Make sure that it is partially frozen. It’s easiest to make clean cuts when the slab of meat has been placed in the freezer and thawed slightly. If you’ve just bought it and want to get it cut and cooked right away, place it in a bowl of ice-cold water because it makes it easier to prepare.- Find the grain of the meat and place it on the cutting board. You’ll want to make sure the grain is running parallel when positioning it on the wood or plastic chopping block.
- Start cutting the meat. Begin on the side furthest away from you with the sharpest knife you own. Cut downward with applied pressure at a 45-degree angle to make sure you have the cleanest cut each time. Do this until the entire slab of meat has been cut into individual portions.
You’ll then be able to store or cook the meat, whichever you prefer. Using a temperature gauge or thermometer helps you know when the food that you’re cooking has reached the right temp. It’s a small investment that you’ll use repeatedly if you cook meat regularly.
The Right Slice Reaches the Right Temperature with Little Assistance
The cooking tips listed above help you slice and cook meat properly. You’re able to enjoy perfectly cooked cuts of beef, pork, poultry, and fish. You don’t risk burning a slab of steak because you cut it in a way that allowed every juicy morsel of it to cook to the right temperature on the stove or grill. It always gets to the temperature you desire because of the precision you displayed slicing the meat before grilling it.
