Using a standard knife works best for thin cuts of boneless meat, such as chicken breasts, sausages, or tenderloins. Alternatively, you can also chop the frozen meat with a butcher’s cleaver, but it can be more dangerous if the blade slips.
You can leave the meat inside its packaging or you can remove it before you run it underwater.
Make sure your cutting board is large enough to hold your entire piece of meat or else you’ll need to sanitize the countertops after you make your cuts.
Be sure to hold your knife correctly to avoid the risk of cutting yourself.
Electric knives work best for boneless cuts of meat that are shorter than the length of the knife blade. You can buy electric knives from the kitchen section in most department stores or online.
Keep your fingers away from the blade while the electric knife is running since it will easily cut you.
Be careful when you first start cutting so the knife doesn’t slip toward your fingers. Cutting through meat that’s frozen solid could damage or dull your knife blades.
If you have a thick piece of meat, you may have to rotate it multiple times to cut through it.
You can buy a safety glove from a kitchen specialty store or online.
Butcher saws work well with larger cuts of frozen meats, like shoulders or ribs, and they can cut through bones. You can buy a butcher saw online or from kitchen specialty stores.
If it’s difficult to cut through the meat, try turning it on its side and continuing your cut.
