Meat-Cutting Techniques

Follow our step-by-step guide to cutting, cubing and shredding meat properly to make your recipe a success.
Thinly Bias Slicing Meat

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Make bite-size pieces by cutting
the slices crosswise.

1. Most cuts of meat are thinly bias-sliced before stir-frying. This ensures maximum tenderness.

2. To bias-slice meat with ease, partially freeze meat or partially thaw frozen meat.

3. Allow about 45 to 60 minutes to partially freeze a 1-inch-thick piece of meat.

4. For other thicknesses of meat, adjust the freezing time proportionately. You want the meat to be firm, but not too hard to cut.

5. Hold a cleaver or chef's knife at a 45-degree angle to the meat and thinly slice it across the grain. If necessary, make bite-size pieces by cutting the slices crosswise.

Continued on page 2:  Shredding Meat

 

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