Different Meat Cutting Techniques All meats are composed of fibers or bundles of muscles that are also referred to as grain either fast twitch or short twitch, which depend on the cut of meat and the way it is cut will determine its tenderness. Simply follow the meat cutting techniques that are listed below to have that perfect cut of meat. Number 1. Bias cutting – as a matter of fact, if you are preparing dishes like fajitas and stir fry that involve pork, boneless chicken and steak, then this meat cutting technique will work great. With this cut, you can easily create bite-sized pieces that can be cooked quickly and stays flavorful and so tender. Number 2. Cubing poultry or fish – to do this, the first thing that has to be done is removing the skin, easily separated fats as well as any bones from the fish or chicken. You also have to put away undesirable tissues and trim tendons with a paring knife before freezing it partially to render an easier cut.
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When you are done, next thing to do is slice the meat to 2.5 centimeter strips and place the knife at 90 degree angle with the meat’s surface and as always cut across the grain. With regards to the fish and chicken, you can actually identify the grain in line with the shape of your initial position, remember that lengthwise is with the grain so cut starting at one end or short side. Last but not the least, cut the strips into 2.5 centimeter cubes. As you do so, this guarantees that the meat will be able to hold its shape during cooking and because you cut it across the grain already, it would not cost negative effects on the tenderness of the meat.
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Number 3. Deboning a chicken breast – there are lots of benefits you can get for buying undressed poultry and meat from quality butcher and among which is the cost. When buying un-boned chicken breast, what you will be taking home is the ribs and breastbone with both breasts attached to it. Now if you want to dress it yourself, you need a boning knife, which is a small and very sharp knife. You should be extremely patient as well to pull this off successfully. With the whole chicken breast skin side up on cutting board, pull the subcutaneous fat and skin away from the meat. Take the boning knife and put it between the sternum and breast. Try to stay as close as possible to the sternum after cutting the meat away from breastbone. Cut the meat away from ribs in a sawing motion and be sure to press the flat of blade against the rib bones to be able to remove as much of the meat.
