Regardless of how you prefer to cook meat - in large pieces or thin slices, it is important to be able to cut it beautifully and neatly. Done correctly, the meat will retain its shape and look appetizing on the plate.
Instructions
Step 1
Place the meat in the refrigerator for a while or start to process it slightly frozen. This will make the slicing process much easier, which is especially important if you want to slice very thinly.
Step 2
Place a large piece of meat (tenderloins or fillets) on a cutting board. You should be able to see many straight, layered muscle fibers. Lay the meat so that the fibers are parallel to your cutting board.
Step 3
Place the knife blade at a 45 degree angle to the side of the meat farther away from you. It will be more convenient for you to cut it at an angle downward and against the grain.
Step 4
Stick the knife into the meat and press it deep into the piece. Continuing to press down on the fillet, pull the knife back out. Make as many of the same cuts at the same distance as the portions of meat you want at the exit.
Step 5
Then insert the knife at each mark and continue pulling and pushing until you cut the pieces you want.
Step 6
If you need to cut meat into portions into thin slices instead of chunks, chop each portion separately. Meat cut into thin slices is best for quick cooking over high heat. Large pieces, in turn, can be quickly overcooked. It can also brown on the outside and brown on the inside.
Step 7
Take one of the pieces from the previous steps. Place it on a cutting board with the fibers parallel to it.
Step 8
Begin to chop the meat in a sharp downward motion. Make sure the slices are about the same thickness. Repeat this step with other portions without mixing.
Step 9
You can also cook the meat whole and cut it into portions already cooked. To do this, wait 15-20 minutes after removing the food from the oven. Pierce the piece with a fork about the middle and place the knife at a 45-degree angle to the cutting board. Make the same movements with the knife from top to bottom against the fibers. If you wish, you can initially make notches to make the portions even.
