Meat slicers and raw meat

tjosborne

I picked up a 18 lb ribeye roast today and cut it into several steaks. I could barely finish because my wrist was killing me. I am wondering if slicers can cut raw meat as well or if I should invest in a sharper knife.

SGH

@tjosborne‌- When it comes to cutting up steaks, this 10" breaking knife with a granton blade is a tough act to follow. Look in most butcher shops and more often than not, this is the knife you will see for cutting steaks. I highly recommend it.

hapster

tjosborne said:

I picked up a 18 lb ribeye roast today and cut it into several steaks. I could barely finish because my wrist was killing me. I am wondering if slicers can cut raw meat as well or if I should invest in a sharper knife.

Def a sharper knife... Or more importantly; sharpen the knife you currently have

NPHuskerFL

Depending on the cut yes, a commercial cuter will do what you are talking about. But, would the expense be justified? Meaning how often would you really need or use it. I'd love it for brisket, bacon, chicken, cheese etc but, I'll stick to knives for now (at least until I run into a slicer at one of my work accounts that is being "decommissioned" & then maybe---I'm cheap like that ).

Little Steven

Most home and small commercial slicers wouldn't open up enough for steaks.

AZHigh

You cannot beat a good knife.  Next time you are at the butcher, take a look at the knives they use.  I am sure they will be happy to share info.

tjosborne

Ok thanks guys. I'll look for a good knife. The meat slicer I was looking at wasn't close to commercial, it was just a cheap 70 dollar one.

Zmokin

I may be wrong, but I think most meat slicers are for cutting meat thinly and evenly.  Not for whacking a roast into 1" or so steaks.

As for your wrist killing you, I can see if you were cutting a still partially frozen slab o beef that it would be hard work, but if your roast was completely thawed, then your knife is in dire need of a good sharpening.  If you don't have the means to sharpen your own knife, I know some grocery store butcher shops will do it as either a free service, or for a nominal fee.

tjosborne

Zmokin said:

I may be wrong, but I think most meat slicers are for cutting meat thinly and evenly.  Not for whacking a roast into 1" or so steaks.

As for your wrist killing you, I can see if you were cutting a still partially frozen slab o beef that it would be hard work, but if your roast was completely thawed, then your knife is in dire need of a good sharpening.  If you don't have the means to sharpen your own knife, I know some grocery store butcher shops will do it as either a free service, or for a nominal fee.

It was thawed, I was just using a cheap chefs knife. I thought it was pretty sharp, its one of those surgical steel ones and barely used. It must have been dull or just the wrong knife for the job.

RRP

SGH said:

@tjosborne‌- When it comes to cutting up steaks, this 10" breaking knife with a granton blade is a tough act to follow. Look in most butcher shops and more often than not, this is the knife you will see for cutting steaks. I highly recommend it.

Oh boy! YOUR post is going to cost me! I see that is a VIC which is my favorite reasonably priced GREAT knife. I dry age beef sub-primals and even though I keep my other VICs quite sharp they tend to get more and more difficult to cut through the hard 45 day aged surface I prefer before trimming each steak individually. Now a question...is that VIC 10" breaker of yours an Asian angle? (16 degrees) or the fatter "duller" 23 degree? I know I can look it up, but just lazy right now LOL

SGH

@RRP‌
Neither my friend. I have a Baldor blade machine. I cut the factory edge off and apply a semi long taper hollow grind to the blades. I cut each side at 11 degrees for a total of 22 degrees from the centerline edge. However the knives become some what unsafe when doing this. They are beyond sharp. I recommend leaving them as is my friend.

tjosborne

@SGH where can I pick up a knife like that?

SGH

@tjosborne‌
I buy all mine from http://www.katom.com/

NPHuskerFL

@SGH‌ I'm not sure if this is a fairly priced set or not? But, seems like a nice solid set of knives.

SGH

@NPHuskerFL‌
Yes sir, it's a solid set. I have them all except for the paring knife. I really like them. I'm going to pick up the paring knife as well. I also want that knife roll that set comes with.

RRP

SGH said:

@tjosborne‌ I buy all mine from http://www.katom.com/

Thanks for the link, but I had already shopped and found prices all over the place! I ended up ordering this 10" Forschner Cimeter with Granton blade  # 40634 from FoodService for $55.29 plus $7.99 S & H. BTW Amazon even with free shipping wanted $72.22 which shows once again Amazon isn't always the cheapest source for everything!  http://www.foodservicewarehouse.com/victorinox/40634/p1350126.aspx

NPHuskerFL

@RRP‌ Agree completely Amazon isn't always less expensive. Bought my MM cart for close to $25 less at Sam's Club.

SGH

Here is another good one to watch for sales along with katom. http://www.webstaurantstore.com/

Ladeback69

@NPHuskerFL‌, I just seen that on Amazon. That's a sweek deal. It may be a Christmas present to my self. By the way big game tonight.

NPHuskerFL

Ladeback69 said:

@NPHuskerFL‌, I just seen that on Amazon. That's a sweek deal. It may be a Christmas present to my self. By the way big game tonight.

Already geared up for the game my friend. Go Broncos!!!! Omaha!!!

Skiddymarker

Little Steven said:

Most home and small commercial slicers wouldn't open up enough for steaks.

This is why it is almost impossible to use a slicer for steaks, 1" is pretty much maximum opening, in my experience. In order to slice a roast into steaks seems you would have to tie it to make it easy to handle and you would be picking butcher's cord out of the steaks. 

Schnitzel is popular around our house and I use the slicer to cut ¼" thick pieces of pork off a pork loin every couple of months or so. Cleanup takes longer than actually slicing, but the results are excellent. 8" in the loin centre will yield 30 schnitzels. 

Texansurf

I often go into the local restaurant supply store, SGH's knife and edge are similar to what I use.  I don't think a knife can be too sharp, just have a safe place to store and to retrieve them,

FarmerTom

SGH  , if you had no other knives and were looking for 2 reasonably priced ones, what would they be?         

SGH

FarmerTom said:

SGH  , if you had no other knives and were looking for 2 reasonably priced ones, what would they be?         

To limit it to 2 is tough. But if forced to do so it would be a Victorinox 5" semi-stiff boning knife and a Victorinox 8" breaking knife. With these 2 knives you can handle most processing jobs. I hate to pick only 2, but this would be the ones for me. I feel that a man needs a good slicer as well so I hope that I can talk you into at least 3 knives. Preferably more.

SGH

@FarmerTom‌- For reference, the most used knife I own is no doubt the 5" semi-stiff boning knife.

FarmerTom

SGH , I'm listening.  I just don't want to get a bunch of knives that will stay in a drawer or sleeve.  What do you think is the bare minimum to have?  I would like to start getting some decent cutlery without spending a mint. I just don't want to get something I'll not use.  Keep trying new and larger cuts on my egg, and our lightweight kitchen knives are coming up lacking.          

Skiddymarker

FarmerTom said:

SGH  , if you had no other knives and were looking for 2 reasonably priced ones, what would they be?         

Further to @SGH good advice, that set noted above by @NPHuskerFL for $120 is a great first step allowing you to find what feels good and works for you. The price is right and gives you knives to handle just about any task. 

SGH

FarmerTom said:

SGH , I'm listening.  I just don't want to get a bunch of knives that will stay in a drawer or sleeve.  What do you think is the bare minimum to have?  I would like to start getting some decent cutlery without spending a mint. I just don't want to get something I'll not use.  Keep trying new and larger cuts on my egg, and our lightweight kitchen knives are coming up lacking.          

A 5" semi-stiff boning knife, a 3 1/2 poultry knife, a 8" breaking knife, a 12" or 14" butcher knife and the slicer of your choice. If you don't cut much meat at home you can omit the butcher knife. However I feel that it's a huge plus to have one on hand. Also be aware the knives that I am recommending are geared toward cutting/processing meat. They are not multi purpose or vegetable/bread knives. Again these are specialized meat cutting tools. I don't know your intended use, but if it's processing raw meat these make life much simpler. If you are looking for a more general purpose use knife you may be better served with a chefs knife. Again my knife recommendations are for de boning and reducing primals and sub primals. If you shop around online, you can find the Victorinox brand reasonably affordable this time of the year. Victorinox is the brand I use and recommend.

FarmerTom

I know many of you guys may have some high end knives.  But would you be satisfied with that Victorinox  set?  I don't want to pay a fair amount of $$ only to find they might not hold up well, or keep a good edge.

SGH

@FarmerTom‌
All Victorinox and 100% satisfied.

FarmerTom

Thanks,  If they are good enough for you guys with all the cooking you do,  I should be very satisfied.