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Thread: slicing raw meat

  1. #1
    Zz Yzx Guest

    Default slicing raw meat

    I make beef jerky a lot. It's hard to get the meat sliced with
    consistent thickness with a knife.

    Anybody know if you can slice raw beef with off-the-shelf, inexpensive
    meat slivers?

    Thanks a heap,
    -Zz
    "Zz Yzx" rhymes with "physics"; or " Isaacs" if you prefer.
    http://www.abandonedbutnotforgotten.com/zzyzx_road.htm

  2. #2
    pavane Guest

    Default Re: slicing raw meat


    "Zz Yzx" <[email protected]> wrote in message
    news:[email protected]..
    >I make beef jerky a lot. It's hard to get the meat sliced with
    > consistent thickness with a knife.
    >
    > Anybody know if you can slice raw beef with off-the-shelf, inexpensive
    > meat slivers?


    Typically you want to freeze the meet somewhat so it is
    firm but still sliceable. You might use something like this
    variable slicing knife (many more expensive, elegant
    versions exist) or use a standard deli slicer. Freezing
    the meat first is the key.

    pavane



  3. #3
    jmcquown Guest

    Default Re: slicing raw meat


    "pavane" <[email protected]> wrote in message
    news:J847r.94054$[email protected]..
    >
    > "Zz Yzx" <[email protected]> wrote in message
    > news:[email protected]..
    >>I make beef jerky a lot. It's hard to get the meat sliced with
    >> consistent thickness with a knife.
    >>
    >> Anybody know if you can slice raw beef with off-the-shelf, inexpensive
    >> meat slivers?

    >
    > Typically you want to freeze the meet somewhat so it is
    > firm but still sliceable. You might use something like this
    > variable slicing knife (many more expensive, elegant
    > versions exist) or use a standard deli slicer. Freezing
    > the meat first is the key.
    >
    > pavane
    >

    I agree. When I'm making (rarely) satay the meat is always easier to slice
    when partially frozen.

    Jill


  4. #4
    George M. Middius Guest

    Default Re: slicing raw meat

    pavane wrote:

    >> Anybody know if you can slice raw beef with off-the-shelf, inexpensive
    >> meat slivers?

    >
    >Typically you want to freeze the meet somewhat so it is
    >firm but still sliceable. You might use something like this
    >variable slicing knife (many more expensive, elegant
    >versions exist) or use a standard deli slicer. Freezing
    >the meat first is the key.


    Freezing is important only if you need thin slices. Since it's raw,
    the meat should bear up to 1/4" slices just fine. I've done exactly
    that with my Chef's Choice slicer. I sliced a delmonico roast thin for
    quick grilling.



  5. #5
    Jerry Avins Guest

    Default Re: slicing raw meat

    On 3/11/2012 11:07 AM, Zz Yzx wrote:
    > I make beef jerky a lot. It's hard to get the meat sliced with
    > consistent thickness with a knife.
    >
    > Anybody know if you can slice raw beef with off-the-shelf, inexpensive
    > meat slivers?
    >
    > Thanks a heap,
    > -Zz
    > "Zz Yzx" rhymes with "physics"; or " Isaacs" if you prefer.
    > http://www.abandonedbutnotforgotten.com/zzyzx_road.htm


    Partial freezing helps greatly.
    A very sharp knife is all you need then. See the thread on sharpening. I
    assume that "sliver" is a typo for "slicer". I have never had any luck
    with hand-cranked deli-style slicers for home use. Get one with a motor
    if you buy a slicer at all.

    Jerry
    --
    Engineering is the art of making what you want from things you can get.
    ŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻ ŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻ

  6. #6
    Kalmia Guest

    Default Re: slicing raw meat

    On Mar 11, 11:07*am, Zz Yzx <zzyz...@hotmail.com> wrote:
    > I make beef jerky a lot. *It's hard to get the meat sliced with
    > consistent thickness with a knife.
    >
    > Anybody know if you can slice raw beef with off-the-shelf, inexpensive
    > meat slivers?
    >
    > Thanks a heap,
    > -Zz
    > "Zz Yzx" rhymes with "physics"; or " Isaacs" if you prefer.http://www.abandonedbutnotforgotten.com/zzyzx_road.htm


    Get it to a partially frozen state - should slice nicely.

  7. #7
    Jeßus Guest

    Default Re: slicing raw meat

    On Sun, 11 Mar 2012 08:07:13 -0700, Zz Yzx <[email protected]>
    wrote:

    >I make beef jerky a lot. It's hard to get the meat sliced with
    >consistent thickness with a knife.
    >
    >Anybody know if you can slice raw beef with off-the-shelf, inexpensive
    >meat slivers?


    I have a Wusthoff knife that is excellent for this sort of thing, it's
    a little like a miniature bread knife, serrated and you can make very
    precise, accurate cuts with most meats.

    Mine is similar to this:
    http://www.wusthof.com/desktopdefaul...categories-210

    I suppose if the meat is in really small pieces though, you'd still
    have problems, in that case I'd use a cleaver.

  8. #8
    Mark Thorson Guest

    Default Re: slicing raw meat

    Zz Yzx wrote:
    >
    > I make beef jerky a lot. It's hard to get the meat sliced with
    > consistent thickness with a knife.
    >
    > Anybody know if you can slice raw beef with off-the-shelf, inexpensive
    > meat slivers?


    I can slice raw meat into very thin strips or filets
    without partial freezing. This may sound incredibly
    dangerous, but I lay the filet on the cutting board
    and press the palm of my hand over where I will make
    the cut, then I cut through the thickness of the meat
    with a sharp knife. I can easily guide the knife by
    feel through my palm, and I have no trouble making
    slices of consistent thickness. I've never cut my
    palm while using this technique. Works well with
    chicken breast too.

  9. #9
    Mark Thorson Guest

    Default Re: slicing raw meat

    Ha! The time is correct on my posting! I was sure
    it would come out wrong after updating my clock, as
    it did last year at this time.

  10. #10
    James Silverton Guest

    Default Re: slicing raw meat

    On 3/11/2012 4:41 PM, Jeßus wrote:
    > On Sun, 11 Mar 2012 08:07:13 -0700, Zz Yzx<[email protected]>
    > wrote:
    >
    >> I make beef jerky a lot. It's hard to get the meat sliced with
    >> consistent thickness with a knife.
    >>
    >> Anybody know if you can slice raw beef with off-the-shelf, inexpensive
    >> meat slivers?

    >
    > I have a Wusthoff knife that is excellent for this sort of thing, it's
    > a little like a miniature bread knife, serrated and you can make very
    > precise, accurate cuts with most meats.
    >
    > Mine is similar to this:
    > http://www.wusthof.com/desktopdefaul...categories-210
    >
    > I suppose if the meat is in really small pieces though, you'd still
    > have problems, in that case I'd use a cleaver.


    The partially frozen trick is useful also for thinly slicing chicken in
    Chinese cooking. I use a cheap ceramic knife and that works well. The
    ceramic knife has replaced most of my collection of steel knives tho' I
    do use a heavy chef's knife for crushing and slicing garlic.

    --
    Jim Silverton

    Extraneous "not" in Reply To.

  11. #11
    Jeßus Guest

    Default Re: slicing raw meat

    On Sun, 11 Mar 2012 17:02:09 -0400, James Silverton
    <[email protected]> wrote:

    >On 3/11/2012 4:41 PM, Jeßus wrote:
    >> On Sun, 11 Mar 2012 08:07:13 -0700, Zz Yzx<[email protected]>
    >> wrote:
    >>
    >>> I make beef jerky a lot. It's hard to get the meat sliced with
    >>> consistent thickness with a knife.
    >>>
    >>> Anybody know if you can slice raw beef with off-the-shelf, inexpensive
    >>> meat slivers?

    >>
    >> I have a Wusthoff knife that is excellent for this sort of thing, it's
    >> a little like a miniature bread knife, serrated and you can make very
    >> precise, accurate cuts with most meats.
    >>
    >> Mine is similar to this:
    >> http://www.wusthof.com/desktopdefaul...categories-210
    >>
    >> I suppose if the meat is in really small pieces though, you'd still
    >> have problems, in that case I'd use a cleaver.

    >
    >The partially frozen trick is useful also for thinly slicing chicken in
    >Chinese cooking. I use a cheap ceramic knife and that works well. The
    >ceramic knife has replaced most of my collection of steel knives tho' I
    >do use a heavy chef's knife for crushing and slicing garlic.


    I've never tried partially freezing but it sounds like a good idea. I
    was considering a ceramic knife once but I keep thinking I'll end up
    dropping it at some point.

  12. #12
    Tim May Guest

    Default Re: slicing raw meat

    On 2012-03-11 15:07:13 +0000, Zz Yzx said:

    > I make beef jerky a lot. It's hard to get the meat sliced with
    > consistent thickness with a knife.
    >
    > Anybody know if you can slice raw beef with off-the-shelf, inexpensive
    > meat slivers?


    As others have said, the overwhelming convention is to chill the meat
    to almost-freezing.

    Others, like Alton Brown on Food Network, have recommended chilling and
    then use of an electric knife.

    Those who do preparation of raw beef for consumption appear to use
    chilling plus very sharp knives to get paper-thin slices (for
    carpaccio, for example).

    This is what I do, though not for carpaccio or steak tartare.


    --
    Tim May


  13. #13
    isw Guest

    Default Re: slicing raw meat

    In article <[email protected]>,
    Mark Thorson <[email protected]> wrote:

    > Ha! The time is correct on my posting! I was sure
    > it would come out wrong after updating my clock, as
    > it did last year at this time.


    You mean it didn't update automatically? My Mac did.

    Isaac

  14. #14
    Melba's Jammin' Guest

    Default Re: slicing raw meat

    In article <[email protected]>,
    Zz Yzx <[email protected]> wrote:

    > I make beef jerky a lot. It's hard to get the meat sliced with
    > consistent thickness with a knife.
    >
    > Anybody know if you can slice raw beef with off-the-shelf, inexpensive
    > meat slivers?


    Do you freeze the slab of meat for maybe 15 minutes before slicing?
    That will make it easier to slice uniformly with a sharp knife. I
    wouldn't buy a meat slicer just for jerky, and I don't know how well
    they work on squishy meat.
    --
    Barb,
    http://web.me.com/barbschaller September 5, 2011

  15. #15
    Ophelia Guest

    Default Re: slicing raw meat


    "Melba's Jammin'" <[email protected]> wrote in message
    news:[email protected]..
    > In article <[email protected]>,
    > Zz Yzx <[email protected]> wrote:
    >
    >> I make beef jerky a lot. It's hard to get the meat sliced with
    >> consistent thickness with a knife.
    >>
    >> Anybody know if you can slice raw beef with off-the-shelf, inexpensive
    >> meat slivers?

    >
    > Do you freeze the slab of meat for maybe 15 minutes before slicing?
    > That will make it easier to slice uniformly with a sharp knife. I
    > wouldn't buy a meat slicer just for jerky, and I don't know how well
    > they work on squishy meat.


    I have an electric meat slicer which works great ... ohhhhh but the
    cleanup!!!!!!!!!!!!!!!

    --
    http://www.shop.helpforheroes.org.uk/


  16. #16
    isw Guest

    Default Re: slicing raw meat

    In article <[email protected]>,
    "Ophelia" <[email protected]> wrote:

    > "Melba's Jammin'" <[email protected]> wrote in message
    > news:[email protected]..
    > > In article <[email protected]>,
    > > Zz Yzx <[email protected]> wrote:
    > >
    > >> I make beef jerky a lot. It's hard to get the meat sliced with
    > >> consistent thickness with a knife.
    > >>
    > >> Anybody know if you can slice raw beef with off-the-shelf, inexpensive
    > >> meat slivers?

    > >
    > > Do you freeze the slab of meat for maybe 15 minutes before slicing?
    > > That will make it easier to slice uniformly with a sharp knife. I
    > > wouldn't buy a meat slicer just for jerky, and I don't know how well
    > > they work on squishy meat.

    >
    > I have an electric meat slicer which works great ... ohhhhh but the
    > cleanup!!!!!!!!!!!!!!!


    Yeah, I bought one of those, years ago. One cleanup was all it took for
    me to ditch it. A knife takes all of fifteen seconds to wash and dry.

    Isaac

  17. #17
    Lou Decruss Guest

    Default Re: slicing raw meat

    On Mon, 12 Mar 2012 21:14:18 -0700, isw <[email protected]> wrote:

    >In article <[email protected]>,
    > "Ophelia" <[email protected]> wrote:
    >
    >> "Melba's Jammin'" <[email protected]> wrote in message
    >> news:[email protected]..
    >> > In article <[email protected]>,
    >> > Zz Yzx <[email protected]> wrote:
    >> >
    >> >> I make beef jerky a lot. It's hard to get the meat sliced with
    >> >> consistent thickness with a knife.
    >> >>
    >> >> Anybody know if you can slice raw beef with off-the-shelf, inexpensive
    >> >> meat slivers?
    >> >
    >> > Do you freeze the slab of meat for maybe 15 minutes before slicing?
    >> > That will make it easier to slice uniformly with a sharp knife. I
    >> > wouldn't buy a meat slicer just for jerky, and I don't know how well
    >> > they work on squishy meat.

    >>
    >> I have an electric meat slicer which works great ... ohhhhh but the
    >> cleanup!!!!!!!!!!!!!!!

    >
    >Yeah, I bought one of those, years ago. One cleanup was all it took for
    >me to ditch it. A knife takes all of fifteen seconds to wash and dry.


    There's only a few thing I use my slicer for but then you need
    something shaved it's the best.

    Lou

  18. #18
    Ophelia Guest

    Default Re: slicing raw meat


    "isw" <[email protected]> wrote in message
    news:isw-97A912.21141812032012@[216.168.3.50]...
    > In article <[email protected]>,
    > "Ophelia" <[email protected]> wrote:
    >
    >> "Melba's Jammin'" <[email protected]> wrote in message
    >> news:[email protected]..
    >> > In article <[email protected]>,
    >> > Zz Yzx <[email protected]> wrote:
    >> >
    >> >> I make beef jerky a lot. It's hard to get the meat sliced with
    >> >> consistent thickness with a knife.
    >> >>
    >> >> Anybody know if you can slice raw beef with off-the-shelf, inexpensive
    >> >> meat slivers?
    >> >
    >> > Do you freeze the slab of meat for maybe 15 minutes before slicing?
    >> > That will make it easier to slice uniformly with a sharp knife. I
    >> > wouldn't buy a meat slicer just for jerky, and I don't know how well
    >> > they work on squishy meat.

    >>
    >> I have an electric meat slicer which works great ... ohhhhh but the
    >> cleanup!!!!!!!!!!!!!!!

    >
    > Yeah, I bought one of those, years ago. One cleanup was all it took for
    > me to ditch it. A knife takes all of fifteen seconds to wash and dry.


    It is ok if you have a big piece of meat that you want to slice up very
    thinly... but for smaller pieces I manage with a knife.

    --
    http://www.shop.helpforheroes.org.uk/


  19. #19
    Ophelia Guest

    Default Re: slicing raw meat


    "Lou Decruss" <[email protected]> wrote in message
    news:[email protected]..
    > On Mon, 12 Mar 2012 21:14:18 -0700, isw <[email protected]> wrote:
    >
    >>In article <[email protected]>,
    >> "Ophelia" <[email protected]> wrote:
    >>
    >>> "Melba's Jammin'" <[email protected]> wrote in message
    >>> news:[email protected]..
    >>> > In article <[email protected]>,
    >>> > Zz Yzx <[email protected]> wrote:
    >>> >
    >>> >> I make beef jerky a lot. It's hard to get the meat sliced with
    >>> >> consistent thickness with a knife.
    >>> >>
    >>> >> Anybody know if you can slice raw beef with off-the-shelf,
    >>> >> inexpensive
    >>> >> meat slivers?
    >>> >
    >>> > Do you freeze the slab of meat for maybe 15 minutes before slicing?
    >>> > That will make it easier to slice uniformly with a sharp knife. I
    >>> > wouldn't buy a meat slicer just for jerky, and I don't know how well
    >>> > they work on squishy meat.
    >>>
    >>> I have an electric meat slicer which works great ... ohhhhh but the
    >>> cleanup!!!!!!!!!!!!!!!

    >>
    >>Yeah, I bought one of those, years ago. One cleanup was all it took for
    >>me to ditch it. A knife takes all of fifteen seconds to wash and dry.

    >
    > There's only a few thing I use my slicer for but then you need
    > something shaved it's the best.


    Exactly!


    --
    http://www.shop.helpforheroes.org.uk/


  20. #20
    Mark Thorson Guest

    Default Re: slicing raw meat

    isw wrote:
    >
    > In article <[email protected]>,
    > Mark Thorson <[email protected]> wrote:
    >
    > > Ha! The time is correct on my posting! I was sure
    > > it would come out wrong after updating my clock, as
    > > it did last year at this time.

    >
    > You mean it didn't update automatically? My Mac did.


    My Mac did, but I post from a Windows 2000 PC.
    It did not.

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