1. Understand the Grain of the Meat
The “grain” refers to the direction of muscle fibers. Cutting against the grain shortens those fibers, making the meat easier to chew.
- explains how to identify the grain in different cuts like flank, skirt, and tri-tip, with clear visuals for beginners.
2. Use the Right Knife and Angle
A sharp chef’s knife or boning knife is ideal. Hold the knife at a slight angle (on the bias) for thin, clean slices.
- shows how to trim fat, steady the meat, and slice thinly—perfect for stir-fry or lean cuts like Denver leg or flank.
3. Cut Against the Grain
Once you locate the grain, slice perpendicular to it. This is especially important for tougher cuts like shoulder, shank, or brisket.
- gives a quick overview of why this technique matters for tenderness.
- breaks down the slicing method with close-up shots and explains how it improves texture.
4. Handle Cooked Meat Differently
For cooked cuts like osso buco or roast shoulder, let the meat rest before slicing. This keeps juices inside and prevents shredding.
- demonstrates how to slice different proteins after cooking, including pork tenderloin and ribeye.
5. Practice on Different Cuts
Each part of the animal has its own slicing style:
- Tenderloin & striploin: slice into medallions or steaks.
- Shoulder & neck: dice or shred for stews.
- Rack & ribs: cut between bones for presentation.
- uses analogies and visuals to show how slicing affects chewiness and flavor.
- offers a quick refresher on slicing raw meat properly.
