Meat Sliced Thin

Meat Sliced Thin

Ever opened your fridge in search of that chunk of meat or steak only to find out that it's not going to be enough to feed a family of six? Don't run out to the grocer yet. There's a solution: slice the meat thin. There are many advantages to having meat sliced thin. When you slice meat extra thin, more people can be served with a smaller cut. For example, if you slice one pound of smoked turkey half as thin as you normally would slice it, you make twice the amount of sandwiches. In general, people will use two or three slices of deli meat for a sandwich, no matter how thin the slices.

Meat sliced thin is also a simple way to cut costs for a large party. And if you're creating a meat tray or sandwich tray, thinner meat slices gives it a better presentation. It looks crisper, fresher and all around less sloppy if the meat used for trays is sliced thin.

Yet another advantage of slicing meat thin is shorter cooking time. Slice a side of beef half as thin as usual, arrange the meat slices on the pan and the meat's cooking time will be cut in half. For the busy mom, thin meat slices means quicker meal preparation. If you are in a hurry, you can be sure that your meat will still cook thoroughly, but at a shorter time.

In a deli situation, the butcher will usually be able to slice your meat at no additional cost to you. However, if you have meat at home that you are slicing thin, be sure to take extra caution. A very sharp knife and a many-pronged dividing tool should be used to slice your meat. If you are slicing raw meat, be sure to scrub the cutting surface and cutting tools with an antibacterial soap. Also, properly dispose of the cleaning materials used.



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