Unless you’re a butcher, getting really thin slices of meat, particularly uncooked meat, is a tough feat. It sounds simple enough, but even with a sharp knife, cutting a clean, totally even, thin piece of meat is challenging.
The more likely scenario is that you hack back and forth through a soft piece of uncooked beef, chicken, or pork, and end up with jagged slices that are thin on one side and thick on the other. Let’s put an end to that, shall we? Here’s a quick tip that will help you thinly slice an uncooked piece of meat like a pro.
