Functions of a meat slicer

The core function of a meat slicer revolves around "efficient and uniform meat cutting," adapting to various scenarios such as home cooking, catering, and butcher shops. It supports multiple cutting methods, ingredient compatibility, and additional practical functions, which can be categorized into the following main types, balancing practicality and scenario-specific needs:

Slicing: Adjustable thickness (commonly 1-10mm), suitable for stir-frying meat slices, hot pot, and making cured/sauce meat—for example, 3mm thin slices for stir-frying, 8mm thick slices for stewing, with a much higher uniformity than manual cutting (avoiding uneven cooking due to inconsistent thickness).

Slicing: Adjustable thickness (commonly 2-5mm), suitable for home-style dishes such as shredded pork with garlic sauce and shredded pork with green peppers, eliminating the need for manual slicing (saving time and avoiding cuts). Some models support one-button switching between "slicing first, then shredding."

Cutting meat into cubes: Achieved by changing the blade (commonly 6-12mm), suitable for making fried rice with diced meat, braised pork cubes, and fillings for dumplings/steamed buns. High batch processing efficiency (500g meat cubes per minute).

Cutting meat strips/chunks: For large pieces of meat (such as pork belly, ribs). Some commercial models can cut into strips (for grilling, braising) or chunks (for stewing, braising), and support customized cutting sizes.