Wash your hands and sanitize the cutting area
Use a sharp knife and a stable cutting board
Pat the meat dry with paper towels
Trim excess fat, silver skin, and connective tissue
Identify the grain of the meat
Cut against the grain for tenderness
Slice into even pieces for uniform cooking
Use long, smooth strokes with the knife
Keep fingers tucked away from the blade
Chill the meat slightly if it is too soft to cut cleanly
Separate meat into portions as needed
Trim bones carefully if working with bone-in meat
Clean and sanitize tools after use