Spent 4 hours yesterday trying to get a clean break on a beef short plate

The grain was just running weird and my usual technique kept tearing. Anyone have a better method for stubborn plates?

4 comments

4 Comments

derek_lee3mo ago

Saw a video where a guy chills the plate for 30 minutes before cutting. Makes the fat less grabby.

henry_murray3mo ago

Feel your pain, man. Those plates can be a real fight sometimes. Derek's chill trick sounds worth a shot for sure.

cameron_hernandez693mo ago

Yeah chilling the plate is a game changer. I used to struggle with fatty brisket until I started throwing my cutting board in the fridge too. Cold surface makes the slices just glide. A sharp knife is still key, but that chill stops the meat from squishing around so much. Total night and day difference.

ruby65914d ago

How cold are we talking here? Like straight out of the fridge cold or just a quick chill for like 10-15 minutes? I tried the cold plate trick last weekend and my brisket was still a little grabby on the fat cap, but maybe I didn't let it sit long enough. Also, do you think a frozen cutting board would be too extreme? Seems like it might crack or mess with the knife edge.