Cutting steaks

[RobG]

The thing about cutting your own steaks is that you can make a steak thick or thin, but sometimes a steak winds up being thick on one end and thick on the other. I have found partially freezing the meat makes it much easier to cut steaks of uniform thickness, but I get in a hurry and still botch a few.

A friend thought using his bandsaw was a great idea, but unwittingly created a stripe of raw meat across his kitchen floor, walls, and ceiling. Yes, that is one of those stories that gets funnier each year that he tells it.

I'm thinking of a miter box (using a knife, not the saw) like

Has anyone tried such a thing or found something that works well?

 

[TLC]

slow down. never had that much of a difference in ends when I cut mine. especially after freezing the meat a bit.

 

[Bambistew]

Get a steaking knife, and make sure its really sharp, and try to get the meat as cold as possible. I don't have any issues with steak thickness.

A meat slicer is probably your best bet for consistent cuts if you can't run a knife too well.

 

[TLC]

something like this might help. adjustable depth/thickness selector. on the same thought as BambiStew, but cheaper.

http://www.webstaurantstore.com/vic...ustable-guide/35345960.html?utm_source=Amazon

 

[CabinFever]

I know people who use band saws on frozen quarters every time, and swear by it.

 

[choc dogs]

I've used a sawzall on frozen meat to make it go in a grinder, never really had a problem cutting steaks. Sharp knives seem to help.

 

[dustinf]

Something I always do is rotate whatever I'm slicing a 1/4 turn(1/8 turn for thin slices). Everything from cucumbers to backstraps. It's a really simple way to keep any cut square.

Of course, a scary sharp knife is essential...

 

[Bulldog0156]

Cut the steaks after you cook the meat. It's a lot easier to do an awesome job cooking them perfectly!

 

[havgunwilltravel]

Yep just use a sharp knife that's appropriate for what you are trying to do with the piece of meat you are cutting up.

 

[Brittany Chukarman]

These boards work well. Sometimes I cut steaks but usually wrap and freeze the steak pieces in chunks. When the chunks are partially thawed you can cut really uniform steaks using the boards.