The different techniques for cutting meat!

Red Meat Cutting Techniques

Cutting red meat can be a complex art that requires knowing different techniques and the most appropriate cuts of meat for each recipe. Cutting it correctly can enhance the texture, flavor, and presentation of the meat, making it an important step in preparing delicious dishes.

There are several techniques for cutting red meat, each with its own advantages and disadvantages.

Cutting into thin slices

It is often used for steaks and chops because it helps maintain the shape of the meat and preserve its juiciness.

Cutting into cubes

It is often used for stir-fries and kebabs because it cuts the meat into uniform portions that cook quickly and evenly.

Cutting into strips

It is often used for kebabs and soups, as it allows the meat to be cut into thinner portions that are easy to eat. Dicing is often used for stews and casseroles, as it allows the meat to be cut into smaller portions that cook quickly and evenly.

Cutting into fillets

It is often used for fish, but can also be used for red meat. This technique involves removing the bones and cutting the meat into uniform portions. Strip cutting is often used for more tender meats such as veal and pork, as it allows the meat to be cut into larger portions that retain their juiciness and flavor.

It is important to consider the texture and flavor of the meat when choosing a cutting technique. For example, more tender meats such as veal and pork can be cut into thicker slices without losing their juiciness, while tougher meats such as beef may require thinner cuts to make them more tender and easier to eat.

In addition to choosing the right cutting technique, it's also important to know which cuts of meat are best suited for each technique. For example, filet mignon is often cut into thick slices for steaks, while shoulder is often cut into cubes for stews.

Finally, it is important to follow safety instructions when cutting red meat.

White meat cutting techniques

White meat is a generic term for lean meats from poultry, such as chicken, turkey and guinea fowl. There are several techniques for cutting white meat that allow the different parts of the animal to be prepared optimally, depending on their texture and culinary use.

Cutting into fillets

This technique involves cutting the meat into long, thin slices, using a sharp blade to follow the muscle fibers. The fillets can be used for sandwiches, salads, or simple dishes like grilled chicken.

Cutting into cubes

To cut meat into cubes, it is necessary to cut it into large pieces and then cut them into uniformly sized cubes. This technique is used for dishes like chicken tikka masala or chicken stir fry.

Cutting into escalopes

This technique involves flattening the meat with a meat mallet to obtain thinner and more uniform slices. The cutlets can be used for escalopes, breaded chicken cutlets and cordon bleus.

The dicing

This cutting method is used for slow-cooked dishes such as soups and stews. The meat is cut into small, uniformly sized cubes to allow for quick and even cooking.

Conclusion

In conclusion, the different techniques for cutting white meat allow you to prepare food optimally, depending on its culinary use. It is important to master these techniques to obtain perfect results every time.