3 Types Of 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. To have that perfect cut of meat, simply follow meat cutting techniques listed below.
Number 1. Bias cutting – generally speaking, this form of meat cutting is ideal for dishes such as fajitas and stir fry that involve pork, boneless chicken and steak. 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 – the first thing that needs to be done is removing the skin, easily separated fats and other bones from the fish or the 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.
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. Lastly, cut the strips in 2.5 centimeter cubes. By doing so, this is going to ensure that the meat can hold up to its shape during cooking and since you have already cut the grain across, it will not cause any negative effects on the meat’s tenderness.
Number 3. Deboning a chicken breast – there are plenty of benefits that you can actually get when buying poultry and meat from quality butcher and one of it is the cost. What you will be bringing home is the ribs and breastbone with both breasts attached to it when buying un-boned chicken breast. 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.
Pull the subcutaneous fat and skin away from the meat with the whole chicken breast skin side up on the cutting board. Put the boning knife between the breast as well as sternum. After, cut the meat away from breastbone and try to stay as close as possible to the sternum. 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.
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