Electrolux Newsroom Asia Pacific

Slicing meat right for better cooking

Photos

Slicing a piece of meat the right way is an important first step to getting a tender, juicy result. All meat is muscle, and in the case of larger animals like cows, they are responsible for moving a huge mass. These muscles have long string of muscle cells known as fibres, which are about the width of a human hair.

Unfortunately, these fibres tend to be bundled together, which can pose a challenge during meal time if the meat is not sliced right. They will be especially pronounced in muscle groups that are used often, like the shoulders, legs or neck. That’s why cuts like tenderloin and rib eye are more tender, since they are less used and don’t work as hard.

Steak
By Another Pint Please…
http://www.flickr.com/photos/anotherpintplease/8219193878
Steaks should be cut against the grain to ensure that they don’t turn out chewy.

The most tender pieces of beef or steak are therefore those whose muscle fibres have been shortened as much as possible through slicing. After getting the cut right, the best way to cook a steak to the perfect doneness is to finish them in a steam combination oven like the Electrolux EOK96030X. Its slow cooking function helps to finish multiple steaks to your preferred doneness, regardless of the size or thickness of the cut.

Porterhouse

T-bone
By Yogma
http://www.flickr.com/photos/yogma/290940678
When sharing a particularly large porterhouse or T-bone steak, it is best to slice it perpendicular to the bone. 

 

Also known as the T-bone, this large cut contains a strip steak on one side of a T-shaped bone and tenderloin on the other. Due to the porterhouse containing two of the most prized parts of the cow, cutting it right gives it a melt in your mouth texture.

Due to its size, it’s not always possible to finish an entire porterhouse on your own, and it can be sliced into smaller portions. Use a sharp knife to cut each steak away from the bone. And bias-slice the meat perpendicular to the bone starting at the smaller end.

Rib eye

When working with a large slab of rib eye, always ask for the bone-in. Since muscles are anchored to bones and fibres run parallel to them, it is easier to determine the direction of the grain. Thus, slicing perpendicular to the bone will slice the rib eye against the grain.

Always start from the smallest end since it’s easier than trying to cut through the wider end. Also, if you have sliced parallel to the grain, you won’t waste too much meat.

Sirloin

To cut a large slab of sirloin, imagine it as a bundle of drinking straws. On the ends, the muscle tissues are round, like the end of a straw. Elsewhere, the beef will have a collection of parallel lines from the sides of the straws.  You’ll want to cut the sirloin from where the beef looks like the end of the straws. Sirloin steaks are usually cut ¾ to one inch thick.

Save and share this post