Meat slicers don’t aren’t just a tool for butcher shops and delicatessens. If you need to process a lot of meat (or vegetables or cheese) then hand slicing can be tiresome.
Plus, it’s hard to keep your slices consistent. A good meat slicer should be able to help you in both these areas. They come in both manual and electric varieties and let you slice meat to the thickness you desire.
I wouldn’t recommend using one of these to slice brisket. You’re better off investing in a good knife thats designed for slicing meat. But if you make your own bacon, or want to make sandwich slices from leftover meat then a slicer could be a great investment.
The electric meat slicer is one of the most important machines used in the meat processing industry. It is designed to quickly slice meats into thin pieces so that it will be used to make different dishes.
For example, you can slice your meats into thin pieces to make meatloaf, tacos, sandwiches, and many more. While the specifics of your slicer’s operation will vary in the details, most meat slicers operate on the same basic principles.
You can follow these steps below on how to use an electric meat slicer :
- Put your cut-resistant gloves on and make sure the machine is in manual mode.
Wash your hands and put on your cut-resistant gloves. Make sure the machine is in manual mode, then plug in the meat slicer. - Lift up the weighted pusher arm and place the food on the food carriage. Lift up the weighted pusher arm and put the food on the food carriage. Use the handle, so the food is pressed while slicing it. Make sure you already have a flat surface on whatever you’re slicing. It’s not likely, but there is a slim chance that your meat slicer will struggle to hold a more rounded piece of food. In the worse case, that could mean that whatever you’re slicing rolls off the appliance and falls on the ground. A round end also won’t make as good of contact with the blade, and it will take several slices before you start getting the uniformly even slices you want. One tip for making your food easier to control, and the slicing process faster, is to cool whatever you’re slicing before you start. The colder you get it, the easier it is to get perfectly uniform slices. Just avoid slicing food that is frozen or partially frozen. Ice crystals can dull the blade faster, forcing you to replace the blade sooner. Refrigerated foods are best, but let meat taken from a freezer thaw before slicing.
- Adjust the plate that holds the food in place, so it runs the length of the food.
Make sure you adjust the plate that holds the food in place, that way it runs the length of the food. This step is critical for making sure the meat slicer is stable, and preventing rocking, or your food running across the slicer blade at an uneven angle. - Turn on the machine and push the carriage back and forth. Carefully, turn the meat slicer on, and push the carriage back and forth and move the food across the blade. You should move only as fast as you are comfortable, and it’s okay if that’s relatively slow. Everyone has seen workers at the deli quickly slicing pounds of meat and moving the carriage incredibly quickly. That’s a product of experience, both with slicing in general, and with that particular meat slicer. It’s much better to move slowly and carefully than to be unsafe. You’ll gradually be able to increase your slicing speed as you gain more experience and learn how best to maneuver the carriage.
- Check the thickness of the first slice and adjust if needed, then switch the machine to automatic mode. Check the first slice and make sure the food has the desired thickness and make adjustments if needed. Once the thickness of the food is to your liking, you can then switch the machine to automatic mode. Most slicers have a thickness guide on them, but I prefer to use this method because it gives you more control over the slices. The thickness you think will work might not be the best option, at least until you know your meat slicer and your preferred thicknesses well.
- When finished, remove the food and turn the machine off. Once you are finished, before you remove the product, turn the machine off and close the gauge plate. It’s a good idea to go ahead and unplug your meat slicer at this point, especially if you have kids. You don’t want the machine to get bumped and turn back on. Keeping your meat slicer unplugged any time it’s not in use is a good way to avoid accidents, or even the threat of an accident.
- Clean the machine. Wipe down and clean the machine according to the owner manual. You should also clean the surrounding area at the same time. It’s not uncommon for small pieces of whatever you were slicing to escape the meat slicer and fly onto nearby counters and even the floor.
Don’t worry if you spot those small bits. You’re not doing anything wrong, it’s just a side effect of the meat slicer itself. Every meat slicer is a little different, so be sure to carefully read the instructions that come with yours. Make sure the safety guards are in place before you turn on the slicer and never leave the blade running when you walk away, even if it’s just for a minute or two.
When cleaning your machine, always use cut- resistant gloves while handling and working with the blade. The blade is extremely sharp and the cut-resistant gloves will help protect your hands if they were to ever brush up against the blade. Cleaning a meat slicer is fairly straightforward but with each machine being different, each comes with its own set of instructions from the manufacturer.
Meat slicers are still a machine and they can be dangerous, so it’s important to know how to use them correctly. Always take the time to read your owner’s manual, even if you’ve owned another meat slicer in the past. You never know when the safety mechanisms have been updated or changed completely.
However, a meat slicer is a machine and when not handled properly, they can be dangerous. Meat slicers need to be operated correctly and with caution.
Should You use a Fine Edge or Serrated Edge Blade for your Meat Slicer?
Not all food slicers come with a fine edge blade and a serrated edge blade. So it may be that if it comes with one, you’ll want to buy the other. But the question remains, how do you know which one you really need?
The best example is using a fine edge blade for something like prosciutto which is paper thin slices of cured ham. This is extremely popular in Italian cuisine, and all you have to do is go to the store and check out the prices on prepackaged prosciutto.
This type of sliced meat is not cheap either, so using a good meat slicer is key.
Fine edge blades are also good for things like sushi, vegetables or cheese. The fine edge blade is a unique design with a rounded edge that can cut hot, cold and frozen meat products. It’s shape helps prevent the slices from curling up as they go through the machine. The thinner of a cut you want, the more you are going to need a fine edge blade. Can you imagine slicing sushi with a serrated edge? Yikes!
On the other hand, serrated edge blades have grooves on the edge just like a bread knife. They are best for cutting through hard crusts without causing damage to the crust itself. It’s no different in concept to using a regular knife to slice through hard bread.
If you’re not sure, try an experiment by getting some Italian hard crusted bread and try slicing ¼” slices with a fine edge/smooth knife and one that’s serrated. You’ll see what I mean immediately.
While you’ll probably use smooth edge blades for most meats, you should use a serrated edge for meats that tend to be very touch, such as a lean meats like venison.
So anything that requires a grip to get a nice cut, you’ll want serrated.
What to look for when buying a meat slicer?
When selecting the best meat slicer for your kitchen, try to focus on these four aspects the most.
- Motor
The motor power is typically displayed by horsepower. When it comes to horsepower, the more you have, the more you can use a given slicer. Lighter-duty slicers usually have ¼-1/3 horsepower. These are great for less than one hour of slicing per day. They’re usually only good for cutting thinner meats. Medium-power slicers have 1/3-1/2 horsepower.
These are good for cutting most meats and cheeses for a few hours each day. Higher horsepower motors can be used more frequently, so they are best if you’re planning to use your meat slicer every day. They have ½ horsepower or above. They can slice most foods for 4-6 per day. Some of the highest-duty slicers can even go all day long. If you only want to use your meat slicer once in a while, a lower horsepower model will be best. These are also usually cheaper so you’ll save money instead of picking a motor you don’t really need. - Blade
The blade size of your meat slicer also matters. A larger cutting blade is better for heavy-duty use and allows you to cut foods besides plain meat, such as vegetables. Smaller cutting blades are better for light-duty or for slicing up thinner chunks of meat into narrow slices. Smaller blades are also easier to clean.
Overall, entry-level slicers usually have blades around the 9 to 10-inch mark. More powerful slicers will be between 12 inches to 14 inches. Most commercial meat slicers will have cutting blades around the 12-inch mark.
There’s no blade size that’s perfect for every occasion. Decide what size makes the most sense for you and your kitchen for the best results. - Safety Some meat slicers have safety features or guards in place to make cutting yourself less of an issue. Meat slicers are serious tools, so it pays to check if a particular model has something to avoid injury. Specifically, check for a blade guard that comes with the purchase. You can also invest in cut-resistant gloves if you want to take your safety into your own hands.
- Ease of Use Finally, there are two main types of meat slicer: automatic or manual. Automatic meat slicers are a lot easier to use since they cut meat that you feed into the machine without you having to operate the blade for each cut. Automatic slicers are also better for chopping up larger quantities of meat in short order.
It’s a great idea to get an automatic slicer if you’ll be slicing meat every day for some time. Many automatic slicers also have a manual setting for finer cutting control.
Overall, automatic slicers are a little easier to use for large-scale operations. But manual meat slicers are intuitive to use and don’t require much prep time to start. Also consider whether or not a given meat slicer has a cleaning leg or kickstand. These let you clean the meat slicer a little easier.
Check the meat tray size, as well. Larger trays can let you cut more meat in rapid succession. Smaller trays will require you to feed more meat into the tray more frequently.
What are the types of meat slicers?
Not all meat slicers are the same and it’s very important to choose the right kind that will benefit your business rather than slow it down or put your finances in the red.
Meat slicers are categorized based on the amount of work they’ll be used for. They’re categorized based on light, standard, and heavy duty applications.
- Light Duty
Light duty slicers are designed for smaller businesses like restaurants and bars that would only need it for the occasional menu item or for slicing up to an hour a day.
These slicers are the most economical choice and you’ll typically be able to find them in the price range of $300-$1,300. Light duty slicers are designed for slicing a variety of deli, smoked, or cooked meats as well as vegetables for sandwiches, antipasto plates, or pizza toppings.
They’re not recommended for slicing cheese or raw or frozen meats and pushing this type of slicer beyond its limits will likely result in a burnout. - Standard Duty
Standard duty slicers are designed for heavier, more prolonged use than light duty slicers and would suit small delis or pizzerias that only need to slice for around 1-4 hours every day. Standard duty slicers typically fall in the price range of $1,200-$2,500.
Some standard duty models are able to handle a small amount of cheese slicing per day but they’re primarily recommended for slicing deli meats and vegetables. These slicers can also burn out if too much strain is put on the blade so it’s important to only use it within its limits. - Heavy Duty
Heavy duty slicers are the best and most reliable of slicers. They’re capable of operating continuously without the chance of a burnout making them the ideal appliance for busy restaurants, delis, and supermarkets.
Heavy duty slicers can range in price from $3,000-$9,000 and beyond. These slicers can handle large hunks of meat, cheese, and other frozen products with ease and are designed to run all day.