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?

3 comments

3 Comments

derek_lee12d ago

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

henry_murray12d ago

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

cameron_hernandez6912d 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.