Keep the meat frozen or only slightly thawed for easier cutting
Use a sharp chef’s knife, boning knife, or meat saw
Sanitize the cutting surface, knife, and hands before starting
Wear cut-resistant gloves if available
Remove the meat from original packaging
Separate pieces along natural seams if possible
Cut on a stable, non-slip surface
Apply firm, controlled pressure rather than forcing the blade
If the meat is too hard, let it thaw just enough to cut safely
Cut into portions sized for the new packaging
Trim away any damaged or freezer-burned areas
Place each portion into clean freezer bags or vacuum-seal bags
Remove as much air as possible before sealing
Label each package with the cut name and date
Return the repacked meat to the freezer immediately
Clean and sanitize all tools and surfaces after use