How to cut fresh meat into strips and slices? There are different ways. And cut strips and slices are much different. The longer, straighter fiber lines on the piece of meat are along the grain. Cutting the meat along the stripes of grain is called “vertical cutting”. Because the meat that is “cut lengthwise” retains intact muscle fibers, it will have a chewier texture after cooking and will be less likely to break. “Cross-cut” means cutting meat across the grain, so that short scattered meat patterns are formed on the meat pieces. The texture of the cut meat slices will be in the shape of a “well”, like a grid of squares, arranged into a spread of oil. “Cross-cutting” cuts the muscle fibers, making the meat easier to snap through.
Meat strip cutting:
First cut the whole piece of meat into large thin slices, and then use “vertical cut” to cut the meat into long and short shreds of the same thickness along the meat grain. This cutting method follows the direction of the tissue arrangement of the muscle itself, so that the cooked shredded meat will not be broken due to heating shrinkage, and it will still be neat and beautiful after cooking!
Meat slicing:
Larger pieces of meat must be cut across the meat grain to cut off the arranged fibrous tissue to make the meat pieces easier to chew, improve the taste, and facilitate digestion and absorption. Beef itself is rich in tendons, so it tastes best when cut against the grain!
Large meat shops and supermarkets usually use meat slicer, meat stripper and grinder to process their meat high efficiently. UM-130 meat slicer is great choice. It cuts fresh meat or chilled meat into slices 3-30mm.
