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. If you want to achieve that perfect cut of meat, then make sure to follow the meat cutting techniques below. Read more great facts, click here.
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. It allows you to make bite-sized pieces that cooks quickly yet stays flavorful and tender. You can click here for more great tips!
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 want to trim tendons and several undesirable tissues away using a paring knife before you partially freeze it 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. 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.
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. You’ll need a knife that’s small and very sharp or a boning knife to be able to dress it yourself. To successfully pull this off, you better need to have good amount of patience.
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 place it between the chicken’s sternum and breast. Try to stay as close as possible to the sternum after cutting the meat away from breastbone. In a sawing motion, cut the meat away and make sure to press the flat of blade against rib bones to be able to remove as much of the meat. Please view this site https://www.britannica.com/topic/meat-processing for further details.