How to Cut Meat
It is usually cheaper to purchase large pieces of meat at one time. These large pieces of meat can be cut into smaller, more manageable pieces of meat that can be frozen or cooked individually. Cutting these larger, less expensive pieces of meat can be a challenge if you are not familiar with how to cut meat.
Purchase the type of meat you would like to eat. There are many varieties of meat that can be purchased in large pieces, including beef, pork, lamb, venison and bison.
Put the meat into the refrigerator or freezer for about two hours. Cold meat is easier to cut than warm meat. Don’t let ice crystals form on the meat; it will be too difficult to cut.
Use a cutting board and a sharp non-serrated knife to cut your meat.
Before making one cut into the meat, determine the grain of the meat. To determine the grain of the meat, look for the lines on the meat. They all flow in one main direction. Cut across the grain. When you do this, your knife will actually be making the lines or grains of meat shorter. Smaller grained meat is more tender. This is the most important step. If you do not cut across the grain, the meat will be tough.
Cut the meat into desired pieces. Put individual pieces in a bag and freeze or cook immediately and eat. Make sure that you label the bagged frozen meat with a date. This will help you keep track of how long the meat has been in the freezer. Meat can go bad in the freezer after a certain amount of time.