How to cut your meat correctly

Techniques for cutting meat

Meat, how to cut it? There are many ways that you will see now. There are several ways to cut your meat, depending on the dishes you want to prepare, and must be cut in a certain way.

Before setting off into your kitchen, know that you need equipment such as a good cutting board, but above all a very good knife, such as the Damascus knives that we offer in store.

Cutting your meat, the different techniques

In escalope

Escalopes are slices of meat that we know very well especially for poultry, but escalopes are not reserved entirely for poultry either, veal is also cut into escalopes, and can also be used for pork. In short, they are actually just fairly thin slices of meat.

The cutting

To cut, place your hand flat on your piece of meat, and cut underneath; towards the thickness of the meat.

In slices

The slice is the most basic cut in the kitchen, whether it is pork, beef or mutton, you can cut slices from almost any meat, even slices of turkey and ham!

The cutting

This is a very classic cut in the kitchen environment, which can be used for all meats. Slice with a sharp and quick stroke and to the desired thickness, taking great care to cut perpendicular to the fibers of the meat.

In dice

When you dice meat, it's mainly to cook it fairly quickly, and then to place it in a sauce, so as to concoct a small simmered dish.

These preparations are often common, so you can easily find ready-made meats in stores, cut into cubes. If you can't find any, then take out your Damascus chef's knife.

The cutting

Cut your meat by holding your knife straight and cutting the meat into cubes in one quick stroke.

This diced cut is often used for preparing stews such as: lamb tagine; beef bourguignon; chicken curry or pork.

In thin strips

To be able to cut thin slices of meat correctly, you need to be very well equipped, the main accessory, a knife made for this; which is known as a Santoku knife . Because its dimples on its blade allow it to cut the meat without it sticking to its blade, it is ideal for a perfect and clean cut!

The cutting

To make thin slices, the famous Santoku knife is by far the most appropriate, these alveoli on its blade will help to cut the meat without it sticking to the blade. To start, cut your good piece on the bias, the technique lies in the regularity of all your movements and the finesse of your slices of meat.

In hash

For minced meat, it is one of the basic products in culinary culture. With mince you can make stuffed tomatoes, shepherd's pie, pasta bolognese, meatballs or meat bricks.

The cutting

There are two techniques for mincing meat, the first with a grinder, and the second with a blender.

In a strap

There are two main reasons why meat is cut into strips:

The first reason is to be able to preserve it while drying it, we cut several strips and then dehydrate them.

The second reason is because cut into strips, the meat can cook more easily whereas when it is in the form of a block, it is longer and more complicated. Many recipes are therefore prepared with beef or chicken cut into strips, mainly in Asian cuisine, to cut the meat into strips without damaging it, you have to forget the serrated knife, and take a carving knife or a knife.

To go further, all you have to do is consult our article on Yakiniku : The Japanese cooking method.

The cutting

There's no real way to cut your meat into strips.

So now you know how to cut your meat in several different ways to make various dishes .