Partially freezing meat when using a meat slicer?

[Michael_in_TX]

To my utter surprise, I was gifted a meat slicer for Christmas. (I didn't realize I was complaining about my inability to get consistent slices on jerky and roast beef that much!)

When using such a slicer, does one find it necessary to still partially freeze the beef before slicing?

[Spinaker]

It makes things much easier. Clean up is also easier as well. Whenever I am making jerky, that is what I do.

[mrteddyprincess]

If I'm "making lunch meat" the cut of meat will be from the fridge, so it's cold, but not frozen.

I used the slicer to very thinly slice prime filet mignon, and it worked fine with the steak at 133 F.

I partially freeze when it comes to grinding meat.

Enjoy that new slicer!

B

[LA Pork Butt]

I don’t know about partially freezing the meat, but it a lot easier to cut if I get it really, really cold in the freezer.

[tstalafuse]

Makes cutting consistent slices much easier. FWIW, I have found trimming crunchy frozen (not hard frozen) brisket is much easier than one that is fully thawed.

[JoeSousa]

I primarily use my slicer for homemade bacon and I have found that partially to mostly freezing the slabs of belly makes slicing much, much easier and consistent. So depending on what you are slicing and what you want the final product to be I would recommend partially freezing the meat for an hour or two depending on the thickness.

[Draznnl]

I haven’t partially frozen meat before slicing. But, I do refrigerate it overnight. So, an hour or two in the freezer would probably bring warm meat to a similar temp as my method.

[captainlee]

Yes, partial freezing works great.

[Michael_in_TX]

Awesome, I'll continue to do the partially freezing thing. Just got back from the store picking up some eye of round.

[Catmandu]

I go about it in the opposite direction. I partially thaw the meat before using the slicer, for no other reason than it gives me more flexibility as to when I slice the meat (days, weeks, or months) after purchase.