Can you use a meat slicer on raw meat?

Can You Use a Meat Slicer on Raw Meat? The Ultimate Guide

Hi there! As a home improvement expert who loves cooking, I‘m excited to provide this ultimate guide on using a meat slicer safely and effectively with raw meat. A meat slicer is a useful kitchen tool that, with proper handling, can give you professional-quality slices of beef, poultry, pork and more to take your dishes to the next level. This comprehensive guide will equip you with everything you need to know. Let‘s get slicing!

Meat Slicer Safety Tips

Working with raw meat and any power tool calls for safety first. Here are my top tips for staying safe while slicing meat:

Use Protective Gear

Be sure to use cut-resistant gloves and other protection:

Cut-resistant gloves are a must for both hands. I recommend gloves rated level 3 or higher.
For your non-slicing hand, a chainmail glove adds extra protection.
Wear an apron to keep clothes from catching.
Tie back long hair.
Wear closed toe shoes and pants in case of any spills.
Safety goggles are a good idea for eye protection.

Mind the Blade

Respect the sharp spinning blade:

Never put hands near the blade while running. Always use the food pusher.
Unplug when not in use and before disassembling for cleaning.
Turn off after each use and between ingredients.
Work at a moderate pace. Rushing can lead to accidents.

Keep Area Clear

A clear, controlled workspace is key:

Only operate slicer on a sturdy, level surface, not on an uneven or soft surface.
Keep children and pets away from the area while slicer is in use.
Remove any objects that could interfere like towels, spices, etc.
Make sure workspace is well lit so you can see clearly.

Follow Safety Mechanisms

Take advantage of built-in safety features:

Adjust and use blade guard according to manufacturer’s guidance.
Look for no-volt release, which stops the blade if power is lost.
Select a slicer with skid-proof feet for stability.

By following these simple safety tips, you can use your meat slicer confidently while keeping risk to a minimum.

Sanitizing Your Meat Slicer

Stopping the spread of bacteria is a top concern when working with raw meat. Give your slicer a thorough sanitize before and after each use.

Here‘s a simple sanitizing process I recommend:

Disassemble and Wash

Take the slicer apart according to the manufacturer‘s instructions. Wash and rinse all removable parts thoroughly with hot, soapy water. This includes the blade, blade ring, food tray, pusher, and any other parts.

Sanitize Surfaces

Wipe down all surfaces with a sanitizing solution. Check the label for the recommended contact time. I use restaurant-grade solutions, but a homemade bleach or ammonia solution also works well.

Rinse and Dry

Rinse all parts with clean water to remove any chemical residue. Allow all components to air dry fully before reattaching to the slicer. Never reassemble while still wet.

Properly sanitizing the machine and your hands reduces the risk of contamination significantly. It only takes a few extra minutes but is well worth it!

Mastering Meat Slicer Technique

With some practice, you‘ll be slicing meat like a pro. Follow these techniques for picture-perfect results:

Prep the Meat

Take the time to properly prepare the meat:

Unwrap meat and remove any netting or string.
Trim off excess fat or connective tissue.
Flatten to an even thickness using a meat mallet. This gives you the most control.

Set Slice Thickness

Decide on your goal slice thickness:

For stir fries or fajitas, a thin 1/8 inch slice works well.
For sandwiches, I recommend a 1/4 inch slice.
For carving roasts, set to 1/2 inch or thicker.
Adjust the thickness knob and lock it into place.

Load the Slicer

Carefully load the meat:

Place meat onto the tray, keeping hands clear of the blade.
Hold small or slippery pieces with tongs or grippy gloves.
For large cuts, carefully hold by the bone or outside edge.

Start Slicing

Begin slicing once meat is loaded:

Turn slicer on and allow it to get up to full speed.
Use food pusher to gently guide meat into blade.
Apply even, gentle pressure on pusher as you slice.
Allow sliced meat to fall onto tray below.

Remove Slices

When fully sliced, remove meat from slicer:

Turn off slicer before removing slices.
Use the pusher to gently slide slices away.
Transfer slices directly to your dish or a clean workspace.

Repeat these steps for each ingredient, turning the slicer off and on between foods. With practice, you‘ll pick up speed while keeping safety top of mind.

Perfect Slices for Different Meats

While technique is important, you‘ll also need to tailor your approach to the type of meat:

Beef

For clean and tender beef slices:

Choose well-marbled cuts like ribeye or tenderloin.
Cut across the grain for shorter muscle fibers.
Chill beef thoroughly so the fat firms up.
Partially freeze very tender cuts to make slicing easier.

Poultry

For easy slicing and portion control with poultry:

Use skinless, boneless cuts like breast or tenderloin.
Partially freeze to make meat firm but not solid.
Slice across the width, not length, of breasts.
Take care to avoid any bones as you slice.

Pork

For juicy pork slices for sandwiches or stir fries:

Choose well-marbled cuts like loin or shoulder.
For Chinese dishes, slice thinly across the grain.
Chill thoroughly so fat remains firm.
Remove any bones or skin first.

Fish

For delicately sliced fish ready for the grill or sauté:

Use skinless firm fish like salmon, halibut, or tuna.
Quick rinse in vinegar water prevents sticking.
Partially freeze very soft fish like cod or sole.
Take care when slicing fragile fish.

Deli Meat

For paper-thin sandwich slices:

Slightly freeze cured meats like ham, roast beef, turkey.
Trim any dried out edges first.
Stack 2-3 layers for easier slicing.
Cut deli meat across the grain for tender bites.

Getting your prep and technique dialed in for each meat type means you‘ll get picture-perfect slices every time.

Thorough Cleaning After Each Use

Meticulous cleaning of the slicer after each use removes debris and helps keep the blade sharp. Here are my tips:

Remove Food Debris

Start by removing any remaining food particles:

Unplug the slicer immediately after use.
Wipe down with a dry cloth or brush to remove meat bits.
Pay close attention to crevices and joints.

Wash and Rinse

Then wash and rinse all parts:

Follow manufacturer‘s instructions to disassemble.
Use hot soapy water to wash removable parts.
Rinse under running water until water runs clear.

Sanitize

Finish up with a sanitize step:

Spray or wipe slicer parts with approved sanitizing agent.
Allow to sit briefly before rinsing/drying.
Take special care to sanitize the blade, guard, and tray.

Dry and Reassemble

Don‘t put away when wet:

Dry all parts thoroughly with a clean towel.
Allow time to air dry if needed.
Oil and sharpen blade if required.
Reattach all parts once fully dry.

Proper cleaning removes debris that could impact performance. It also keeps the blade sharper for longer.

Choosing the Best Meat Slicer

With a wide range of models available, it can be tricky to select the right meat slicer. Keep these key factors in mind:

Blade Size

Home slicers typically have 8” – 10” blades.
Larger blades are needed for big cuts like roast beef.
Compact models have blades under 8”.

Materials

Look for anodized aluminum or stainless steel.
Avoid cheaper slicers made with flimsy plastic.

Motor Power

Manual slicers require human power.
Electric models should have at least 120 watts.
Go higher (200+ watts) for frequent use.

Adjustable Thickness

This allows you to fine tune slice thickness.
Locking mechanism keeps settings fixed while slicing.

Removable Parts

All parts should come apart for thorough cleaning.
Considerdishwasher-safe components.

Safety Features

Blade guard, no-volt release, skid-proof feet.
Look for protected power switch.

Manual vs. Electric

Manual:

Requires more physical effort to operate.
Best for occasional light-duty slicing.
Models start around $50.

Electric:

Spinning motor makes slicing easier.
Better for frequent use.
Prices range from $100 to $500+.

Think about your usage and budget to choose between manual or electric. I recommend electric for avid cooks.

Specialized Meat Slicer Blades

The type of blade impacts the quality and efficiency of each slice:

Standard

The most common blade type.
Made of stainless steel.
Good all-purpose blade.

Serrated

Small teeth along the edge.
Grip meat well, good for dense cuts.
Not ideal for very thin slices.

Granton Edge

Oval scallops along the blade.
Minimizes friction for easy slicing.
Superb for roasts and hams.

Hollow Ground

Concave ground edge.
Razor-thin edge, slices deli-style cold cuts.
Requires frequent sharpening.

I recommend starting with a quality stainless steel standard blade. Then try specialized blades for certain meats.

Caring for Your Meat Slicer

With regular maintenance and care, a quality meat slicer will give you years of reliable performance.

Oil the Blade

Apply a thin layer of food-grade mineral oil periodically.
This prevents oxidation and corrosion.

Inspect Parts

Check for any loose screws, attachments, or damaged pieces.
Tighten hardware or replace components as needed.

Sharpen the Blade

Sharpen every 6-12 months with use, or as performance declines.
Consider professional sharpening for electric slicers.
Dull blades are dangerous and make slicing difficult.

Clean After Use

Never leave meat or debris sitting on the slicer.
Proper cleaning prevents staining and damage.

With regular care and maintenance, your meat slicer will stay safe and slice like new. I recommend professional sharpening service once a year.

Frequently Asked Questions

I know you might still have some questions about successfully using a meat slicer. Here I‘ve answered some of the most common ones:

Can you slice raw and cooked meat on the same slicer?

It‘s risky due to bacteria transfer. Either use separate slicers for raw and cooked meat, or wash, sanitize, and allow parts to fully dry between uses.

What safety gear is recommended when using a slicer?

At minimum, cut-resistant gloves and blade guard. Apron, goggles, closed toe shoes also recommended. For the non-slicing hand, a chainmail glove greatly reduces accidents.

What’s the thinnest slice possible with a meat slicer?

With a razor-sharp blade, meat slicers can produce deli-style slices as thin as 1/16 of an inch for meats like prosciutto or pastrami. Just take extra care when slicing so thin.

Can you use a meat slicer for fruits, veggies, bread?

Absolutely! With the right blade, meat slicers can also prep vegetables for stir fry, slice fruits for tartines, and thinly slice bread. Just be sure to fully clean between uses.

How should you store a meat slicer?

Fully disassemble, clean, and dry all parts after use. Oil and cover blade. Store slicer body on a stable surface off the ground. Never store while wet.

Let me know if you have any other questions! Proper use of a meat slicer takes some practice but is a valuable skill for any home chef. Follow these tips and techniques and you‘ll be slicing meats like a professional. Now get out there and start slicing up something delicious. Enjoy!