How to cut lean meat

When many people cook at home, faced with various lean meats on the chopping board, they often have this doubt: How should I cut the lean meat I bought home so that it will be easier to cut, look better and be easier to chew? Each type of lean meat has a different way of cutting. The old people always say: cut beef and mutton horizontally, cut pork vertically, and cut chicken diagonally. What do these words mean? In addition, is there any difference in the cutting methods of raw lean meat and cooked lean meat? Let's take a closer look at how to cut it.

1. How to cut lean chicken

Chicken is more tender than pork, especially chicken breast, so sometimes it is easier to cut even if you don't follow the grain. But if you want a better taste and shape, you also need to follow the grain. Slice the meat at a 35-degree angle, following the grain, and the meat will be cut into a river shape!

2. Cutting lean beef and mutton

Compared with pork and chicken, beef and mutton are more difficult to handle because the meat is relatively rough, so cutting the meat in the early stage has a great impact on the later cooking. In addition, there are more white membranes on beef and mutton, which makes it more difficult to cut. Of course, it is still not difficult for us to follow the grain. The knife and the texture of the meat are 90 degrees vertical. The cut meat slices have a "well" shape. If you cut along the grain, it will be easy to bite.

3. Cutting Methods of Lean Fish

Fish is usually cooked whole or in chunks, but fish fillets are also very common. For example, everyone's favorite sauerkraut fish, boiled fish fillets, etc. are all classic delicacies. Therefore, in daily life, you also need to learn how to fillet fish. Fish is the most tender. In theory, it should be fine no matter how you cut it. But if you want to slice out the bones in the fish, this requires us to cut along the fish grain, that is, along the direction of the fishbone, insert the knife from behind the fish head, and cut along the fishbone toward the tail. This way of cutting will separate the fishbone and the chance of it getting stuck in the throat is much smaller.

4. Cutting lean cooked meat

This meat is more difficult to cut because it is cooked, so you must make sure that the meat does not fall apart or break. Cooked meat cannot be cut simply by the grain, but you need to use all your skills to cut it comprehensively. First, use the sawing method to cut the soft fat on the surface! When cutting into the hard lean meat, you must use a straight knife instead, use all your force and cut straight down. This will ensure that the fat does not break and the lean meat does not fall apart, and the resulting food will look even better.

5. How to cut lean pork

Pork is relatively tender and has less tendons. If cut horizontally, it will break easily, and if cut in the same direction, it will become old easily. The fiber lines should be cut obliquely so that the material will not break easily and will not age easily. The pork should be cut along the grain of the meat. In other words, the texture of the meat is horizontal, and the texture of the cut meat slices is in the shape of a "Chuan" character. If you cut against the grain of pork, as you would beef or mutton, the meat will fall apart when you fry it.