Tips for Cutting Meat

Until I worked for a knife company I didn’t think anything about if there might be a better way to cut meat. But, there is! I’ve learned a lot over the last two decades about knives and cooking, including how to prep meat. So, here are five quick tips for cutting meat that will ensure good results.

#1 Cut Raw Meat Chilled

Many recipes call for cutting meat when it’s still raw. This can present a challenge if you remove it from the refrigerator too soon. As the meat warms up it softens, making it more difficult to cut.

For better results, cut meat while it’s chilled. Chilling firms it up, allowing for smooth, easy cutting.

An example is how the 6-3/4″ Petite Carver can easily make thin slices of this chilled sirloin.

#2 Let Meat Rest

After meat has cooked, let it rest before cutting it to allow the juices to redistribute and the muscle fibers to relax. This will maximize overall juiciness and flavor.

How long meat rests will vary depending on the cut of meat. For example, thinner cuts should rest between five and 10 minutes, while larger cuts can sit anywhere from 15 to 20 minutes. However, a large turkey may need to rest for up to 30 minutes.

Note that during the resting time, the internal temperature of the meat will continue to rise. So plan ahead for doneness.

#3 Cut Across the Grain

How you cut cooked meat is important to understand. As bizarre as it sounds, how you do it actually makes the meat taste better.

Cut meat across the grain, perpendicular to the muscle fibers. This breaks down the fibers, making the pieces of meat easier to chew and more flavorful.

So, for example, if you’ve cooked a delicious brisket, let it rest and then slice the cooked meat against the grain with a carving knife, like the Santoku-Style 10″ Slicer.

#4 Use Long Sweeping Strokes

To make perfect portions of meat for serving, use long sweeping strokes and use a knife with a blade that matches the size of the meat you’re cutting.

For example, for a large turkey, a 9″ Carver is a good size as it can cut the full length of the breast meat for smooth, even slices.

Another tip is to use a Carving Fork or Turning Fork when cutting meat to help anchor it for safe, effortless slicing.

#5 Platter Presentation

When thinking of tips for cutting meat, this one almost slipped by. It’s such a simple thing, but it really has an impact when serving meat on a platter.

To keep it warm, place slices of meat close together on the platter to retain their warmth.

You might be surprised by how these five tips for cutting meat can make meat prep work easier and have it actually taste better.

When it comes to choosing the right knife for preparing meat, you can check out our blog post, the Best Knives for Cutting Meat.

Enjoy!