Striving for the perfect slice, stack and portion in the meat and cheese industry can be quite the endeavor, as there are many variables in obtaining that perfect slice. There are many ways to ensure the final product is the right product; however, there is only one way to ensure that particular product stays consistent. Some might call it the “Art of Preparation.”
Just as we recently witnessed in the Olympic Games in Sochi, the success of many winning athletes stemmed from preparation for their activities, not necessarily the heat of the competition. If one were to interview these winners, they would indicate their training had more to do with their success than anything else. Slicing meat is very similar, though it may not be an athletic activity. Having the newest slicers or most automated line will not guarantee proper slicing and acceptable yields. In this article we will review the basic principles to proper slicing and will illustrate the necessity for proper preparation.