For some dishes, including chicken or veal, only thin pieces of meat must be used. Take chunks of pulp and then beat them to the desired size using a meat hammer.
Method 1 of 4: Prepare the meat
Chill all cuts of meat and trim them for further processing.
Step 1. Chill the meat for at least 30 minutes
Chilling the meat helps maintain its shape and strength during the beating process.
Step 2. Cut off the excess
skin, cartilage, fat from meat. Remove all unnecessary things.
Method 2 of 4: Cutting Large Chunks of Meat
Pieces of pork, veal, or beef tenderloin will need to be reduced to acceptable slices before beating them off.
Step 1. Place pork, veal or beef tenderloin on your cutting board
The undercut should be parallel to the edge of the work surface and its width should be perpendicular to the edge of the work surface.
Step 2. Cut the meat into slices 1 inch (2.5 cm) across the width of the tenderloin using up and down strokes
Step 3. Arrange the slices on a separate plate prior to cooking
Method 3 of 4: Cutting Small Chunks of Meat
Chicken or turkey breasts, and even a steak, should be sliced to less than 1 inch (2.5 cm) before beating. If the meat is already less than 1 inch thick, then you can beat it.
Step 1. Place a small piece of meat horizontally across the cutting board so that the length of the meat is parallel to the edge of the work surface
Step 2. Hold the edge of the meat with your non-working hand, covering as much of it as possible
Step 3. Aim the knife blade towards the end of the meat, halfway between the cutting board and the top of the meat where your hand is
The flat part of the knife should be parallel to the cutting board and the blade should be parallel to your fingertips.
Step 4. Slice the meat in half along its length by running a knife between your hand and a cutting board
If you are right-handed, cut to the left; if you are left-handed, cut to the right. The sliced pieces of meat will look the same as the original slices, only they will be half as thin.
Step 5. Arrange the pieces on a separate plate until you are ready to use them
Method 4 of 4: Beating the Meat
When you have cut the meat into the required pieces, they are ready to be beaten to the desired thickness. Most recipes require meat patties to be made approximately 1/4 "(6 mm) and 1/2" (1.3 cm) thick.
Step 1. Place one piece of sliced meat in a resealable thermal bag
Step 2. Beat the meat until it reaches the thickness specified in your recipe
Step 3. Remove the meat from the bag and place it on another separate plate
Step 4. Repeat this procedure until you have cooked all the pieces of meat
Step 5. Cut the beaten meat to the desired length and width according to your recipe
For example, a large, beaten piece of veal can be cut into two or even four patties, depending on the requirements of your recipe.
- For professional results, the meat pieces must be the same size. Beat each piece to the required thickness and cut each piece to the required length and width.
- If you don't have a meat hammer, you can use a heavy plastic bottle, rolling pin, or cast iron skillet to beat the meat.
- Wash your hands, your cutting board and your knife, and any other surface that comes in contact with raw meat. Bacteria on the surface of meat can cause foodborne illness if you eat it or accidentally touch a clean surface without washing your hands. == What you need ==
- Chef knife
- Cutting board
- Two plates
- One thermal pack
- Meat hammer