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

Cold meat cuts cleaner and saves you from ragged edges.

3 comments

3 Comments

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.

tara_thomas531mo 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?

juliarobinson1mo 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.