Have you ever looked for a nice, lean cut of beef in the grocery, only to find thin cut steaks? You want wide slices for a recipe, like beef tenderloin with green peppers, but the meat section only has thin steaks. Cutting a thin piece of meat on the slant can create slices that are 2 to 3 times wider than the original piece of meat. Slant cutting is a Chinese food preparation technique that is quite simple.
To slant cut meat, simply lay the piece of meat on your cutting board, and angle the blade between 30 and 15 degrees from the horizontal. Using a single slicing motion, cut through the meat and repeat.
Use a razor sharp knife to slant cut meat
A sharp knife makes fast work and clean cuts. If you have to saw through the meat with a dull knife, your slant cuts will be ragged shreds. Pleasing presentation and even cooking requires consistent slices.
You can use your fingers as an angle guide with a wide cleaver or kitchen knife. This will ensure consistent angles. Be sure to keep the blade edge away from your fingertips.
Some people like to cut meat when it is partly frozen, as this make the flesh firm. I find a sharp knife eliminates the need to freeze the meat. I use the full length of the blade on a single pass through the meat with each slant cut.
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The meat cuts like butter! This demo makes cutting meat look easy