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What grit edge is the best for slicing a beef eye round from the refrigerator?
- Thread starter rpttrsn
- Start date
AS Above, Exactly. My wife and I love French Dip sandwiches. I have used Eye of Round/Top Round/Rump Roast and other. Various cooking techniques, Oven, Weber, Smoker, all to achieve like 130 deg med rare. Chill over night then, SLICE ON A MEAT SLICER! Super easy. We do not have a Waring! Our slicer cost like $100 years ago and is still going. I am also assuming if you are slicing raw for jerky etc, you could partially freeze and the deli meat slicer would beat all/ya'lls discussion of which knife to use. Also, with today's inflation, we will go buy a whole deli turkey breast like at (Smart&Final) and slice it ourselves. Way less/$lb.
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- Nov 28, 2012
- Messages
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Powered meat slicer is the way. Cold meat can be problematic. It is rather firm with the juices and fats solidified, and dense enough to cause some sticktion as you go. Slicing it thin and uniform by hand is not easy.
It's not really the edge that is causing the issue, it is the sides of the blade kind not sliding well when stuck between two pieces of cold congealed fat-bearing tissue.
I was originally thinking that a genuine Granton-edged long straight slicer might be the way to go - not the decorative stuff that is often referred to as "hollow ground" (which is the wrong term for it and means something different), but the alternating, nearly-to-the-edge, wider granton divots. Those slicers are more normally used for warm or at least room temperature meat but would probably work. They are kind of like serrated edges but not quite.
But yeah, powered slicer is a much better choice if you do it a lot. As they say, real butchers use band saws
.
It's not really the edge that is causing the issue, it is the sides of the blade kind not sliding well when stuck between two pieces of cold congealed fat-bearing tissue.
I was originally thinking that a genuine Granton-edged long straight slicer might be the way to go - not the decorative stuff that is often referred to as "hollow ground" (which is the wrong term for it and means something different), but the alternating, nearly-to-the-edge, wider granton divots. Those slicers are more normally used for warm or at least room temperature meat but would probably work. They are kind of like serrated edges but not quite.
But yeah, powered slicer is a much better choice if you do it a lot. As they say, real butchers use band saws
.