How to cut meat to the required thickness

Table of contents:

How to cut meat to the required thickness
How to cut meat to the required thickness
Anonim

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.

Steps

Method 1 of 4: Prepare the meat

Chill all cuts of meat and trim them for further processing.

Pound Meat to a Desired Thickness Step 1
Pound Meat to a Desired Thickness Step 1

Step 1. Chill the meat for at least 30 minutes

Chilling the meat helps maintain its shape and strength during the beating process.

Pound Meat to a Desired Thickness Step 2
Pound Meat to a Desired Thickness Step 2

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.

Pound Meat to a Desired Thickness Step 3
Pound Meat to a Desired Thickness Step 3

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.

Pound Meat to a Desired Thickness Step 4
Pound Meat to a Desired Thickness Step 4

Step 2. Cut the meat into slices 1 inch (2.5 cm) across the width of the tenderloin using up and down strokes

Pound Meat to a Desired Thickness Step 5
Pound Meat to a Desired Thickness Step 5

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.

Pound Meat to a Desired Thickness Step 6
Pound Meat to a Desired Thickness Step 6

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

Pound Meat to a Desired Thickness Step 7
Pound Meat to a Desired Thickness Step 7

Step 2. Hold the edge of the meat with your non-working hand, covering as much of it as possible

Pound Meat to a Desired Thickness Step 8
Pound Meat to a Desired Thickness Step 8

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.

Pound Meat to a Desired Thickness Step 9
Pound Meat to a Desired Thickness Step 9

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.

Pound Meat to a Desired Thickness Step 10
Pound Meat to a Desired Thickness Step 10

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.

Pound Meat to a Desired Thickness Step 11
Pound Meat to a Desired Thickness Step 11

Step 1. Place one piece of sliced meat in a resealable thermal bag

Pound Meat to a Desired Thickness Step 12
Pound Meat to a Desired Thickness Step 12

Step 2. Beat the meat until it reaches the thickness specified in your recipe

Pound Meat to a Desired Thickness Step 13
Pound Meat to a Desired Thickness Step 13

Step 3. Remove the meat from the bag and place it on another separate plate

Pound Meat to a Desired Thickness Step 14
Pound Meat to a Desired Thickness Step 14

Step 4. Repeat this procedure until you have cooked all the pieces of meat

Pound Meat to a Desired Thickness Step 15
Pound Meat to a Desired Thickness Step 15

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.

Advice

  • 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.

Warnings

  • 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

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