No matter how you prefer to cook meat – big pieces or thin slices, it is important to be able to do it beautifully and to cut accurately. If it is made correctly, meat will keep the form and will look appetizingly on a plate.
Instruction
1. Place meat for some time in the fridge or begin to process it slightly frost-damaged. It will make process of cutting much simpler that is especially important if you want to cut slices very thinly.
2. Put a big steak (cuttings or fillet) on a cutting board. You have to make out a set of the straight lines located layers, muscle fibers. Put meat so that fibers were located parallel to your cutting board.
3. Place a knife blade at an angle of 45 degrees in relation to the party of meat which is further from you. It will be more convenient to you to cut it at an angle down and against fibers.
4. Thrust a knife in meat and press it deep into a piece. Continuing to press on fillet, extend a knife back. Make so many same notches how many portions of meat you want to receive at the exit at identical distance.
5. Then you enter a knife into each mark and continue to pull and push it, you won't cut off the necessary pieces yet.
6. If you need to slice meat for the portion thin, but not pieces, crush each separated portion separately. The meat cut with thin slices is suitable for instant on strong fire better. Large pieces, in turn, can be overroasted quickly. Besides, such meat can become brown outside and rare from the inside.
7. Take one of the pieces received when performing the previous steps. Place it on a cutting board so that fibers were located parallel to it.
8. Begin to crush meat sharp movements from top to down. You watch that slices were approximately identical on thickness. Repeat this step with other portions, without mixing them.
9. You can also make meat entirely and cut it for the portion already ready. For this purpose wait 15-20 minutes after the dish is taken from an oven. Pierce a piece a fork approximately in the middle and place a knife at an angle of 45 degrees to a cutting board. Make the same movements by a knife from top to down against fibers. If desired you can initially make notches that portions turned out equal.