4 pages, PDF format, from the FIRE&FOOD magazine issue 03/2019

Contents:

The eDossier on the topic of "Correct cutting" contains useful information on special cuts.

The correct cutting technique plays an absolutely crucial role in the result of every piece of meat in the mouth, or rather between the teeth. When you deal with the basics, topics such as slicing meat while taking the grain into account should come first. If you complete an apprenticeship as a butcher or as a chef, this is one of the first pillars of the foundation that you are taught in terms of basic knowledge about meat. It is also the basis for everything. Whether raw or cooked, from roast pork to strips of meat and flank steak. Professionals who hold a knife in their hand every day have of course internalized this fact. But we are very often asked in the shop or at our courses about the correct cutting technique for individual pieces.