How to cut meat
A delicious roast smell wafts through your kitchen. You have prepared meat and now want to cut it up. So that you can enjoy a tender piece of meat, you cut it with a specific cutting technique.
This is the right way to cut meat
The right cutting technique is an important prerequisite for a delicate piece meat to obtain. It is of secondary importance whether it is roast meat, fillet, steak or medallions. Meat that is cut incorrectly is fibrous and difficult to chew. Valuable gravy is also lost. To cut you need a sharp, about 30 centimeters long, pointed carving knife.
- Place the meat on a sufficiently large cutting board. A board with a circumferential groove is recommended. Any meat juices that may leak out can collect in this.
- Then look at the grain of the meat.
- Estimate the approximate portion size you will be cutting. For better orientation when dividing the roast, you can weigh the roast beforehand.
- Now cut the meat slowly and carefully across the grain. To avoid injury, keep your fingers angled slightly inward on the meat. This will prevent you from hitting your fingertips if the knife slips.
With a little practice and know-how, as well as a sharp knife, it's easy to ...
If you cut with a sharp knife, you get a clean, smooth cut surface. The structure of the meat is destroyed with a blunt knife. In addition, the cut slices look frayed.
Advice on how to cut meat optimally
"Knowing how" is the great art of cutting meat.
- With a sufficiently large piece of meat, cutting across the grain is usually not a problem. If it is not possible to cut a small piece against the grain, cut at an angle to the grain.
- Would you like to cut fine fillet slices and don't know how to get them particularly thin? Let the meat freeze briefly in the freezer. This creates a firm consistency. Now you can cut thin slices by hand.
- There is usually a layer of fat on the outside of a large roast. Since fat is a flavor carrier, do not remove it. Before searing, cut the fat crosswise with a sharp knife.
- Have you ever sizzled a steak in the pan with a bulging edge during frying? This can be avoided by making several cuts across the outer edge of the fat.
Cutting meat is not difficult if you have the know-how.
