Pro tip: My messy deboning taught me to chill the meat first

Cold meat cuts cleaner and saves you from ragged edges.

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3 Comments

the_jade6mo ago

For sure. It firms everything up so the meat does not just squish under your fingers. You can really feel where the joints and tendons are supposed to separate. I even toss bigger pieces in the freezer for like 20 minutes if I forgot to plan ahead. That little bit of extra time saves a lot of frustration later.

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tara_thomas536mo ago

Yeah, that 20-minute freezer move is clutch for last-minute prep. I keep a baking sheet in the freezer so I can lay the meat out flat and it chills faster. Have you ever tried patting the meat dry before chilling to prevent ice buildup?

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juliarobinson6mo ago

I read somewhere that chilling meat helps it slice more cleanly. It makes sense because a firmer texture gives the knife less to tear through. I use that freezer trick all the time for stir-fry now.

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