How to cut meat, discover all the professional techniques

Red Meat Cutting Techniques: Professional Guide for Perfect Results

Cutting red meat correctly is not just a matter of aesthetics, but also of taste and consistency. In fact, each cut directly affects the quality of the final dish. To obtain truly professional results in the kitchen – or in a pizzeria – it is essential to know the main cutting techniques and match them to the type of meat and the chosen preparation.

Why is the right cut important?

The cut of meat affects three fundamental aspects: tenderness , heat distribution during cooking , and presentation at the table . Meat cut incorrectly can be tough, cook unevenly, or lose juices during cooking.

The main techniques for cutting red meat

Thin cut

Ideal for steaks, chops and carpaccio. This type of cut helps maintain the juiciness of the meat and enhances the flavor, especially in the most prized cuts such as fillet.

Cut into cubes

Perfect for stews, stir-fries, kebabs and quick preparations. The cubes guarantee uniform and fast cooking , making them ideal also for pan recipes.

Strip cutting

Often used in skewers, soups and stir-fries. The thin strips are easy to cook and chew , perfect for tender meats like veal and pork.

Dice

Very similar to dicing, but slightly smaller in size. Used for stews, ragùs and casseroles, it promotes slow and deep cooking , perfect for flavoring dishes.

Filleting

Although typical of fish, this technique can also be applied to red meat, especially for refined preparations. It involves removing any nerves or hard parts , obtaining regular and tender fillets.

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How to choose the right cut based on the meat

• Veal and pork : tender meats, ideal for thick slices or strips. They maintain their juiciness even with more generous cuts.
• Beef : More fibrous meat, often requiring thin cuts to be tender and enjoyable to eat.
• Filet mignon : perfect for cutting into thick slices for cooking rare or medium.
• Shoulder or rump : excellent for dicing or dicing, for use in stews and long-cooked dishes.

Safety first

When working with sharp knives and raw meat, it is essential to follow precise safety rules . Always use a stable surface, sharpen your knives regularly and work calmly, maintaining maximum hygiene.

Cutting Techniques for White Meat: A Practical Guide for Chicken, Turkey and Guinea Fowl

White meats, such as chicken, turkey and guinea fowl, are among the most versatile in the kitchen. Lean, light and rich in proteins, they lend themselves to numerous preparations. To make the most of them, it is essential to know the most suitable cutting techniques, based on the recipe and the type of cooking.

Why is the cut important even for white meat?

Cutting white meat correctly helps preserve its tenderness , improve the presentation of the dish and ensure uniform cooking . Each technique has a specific function and is adapted to different cuts of the animal.

The main techniques for cutting white meat

Filleting

It consists of obtaining thin and elongated fillets, following the muscle fibers. It is an ideal technique to obtain light and easy to cook meat.
Recommended uses : grilled chicken, salads, sandwiches, light dishes.

Cut into cubes

The meat is cut into large pieces, then cut into regular cubes. This cut is perfect for quick pan cooking or spicy recipes.
Suggested Uses : Chicken Tikka Masala, Chicken and Vegetable Wok, Curry.

Cut into escalopes

It involves flattening the meat with a meat tenderizer, to obtain thin and uniform slices. Ideal for quick and browned preparations in the pan.
Recommended uses : lemon scallops, cutlets, cordon bleu.

Dice

Similar to dicing but with smaller pieces, it promotes even and quick cooking in more liquid or long-cooked dishes.
Suggested uses : soups, stews, light casseroles.

Frequently asked questions about cutting white meat

1. What is the best knife for cutting white meat?
The ideal knife is a boning or kitchen knife with a sharp, thin blade. It should allow precise cuts, follow the grain of the meat, and provide maximum control during use.

2. How do you cut chicken breasts to get perfect fillets?
To obtain even fillets, place the chicken breast on a stable cutting board and cut along the grain, keeping the blade slightly tilted. For a uniform result, you can trim the edges after the first cut.

3. Is it better to cut white meat before or after cooking?
It depends on the recipe. For dishes like stews, stir-fries or cutlets, it is better to cut the meat before cooking . If you are using it in salads or cold dishes, it is better to cook it whole and then slice it to keep it juicier.