Not all cuts of meat perform the same way when processed by a machine. Some proteins slice smoothly with minimal resistance, while others shred beautifully or cube cleanly with very little prep.

When it comes to the best types of meat to use with a commercial meat cutter, choosing the right cuts will help your staff move faster, waste less product, and maintain quality plate after plate. Let’s take a closer look at which meats deliver the best results.

Boneless Chicken Thighs and Breasts

Chicken is a staple in most kitchens, but it behaves very differently depending on the cut. Boneless, skinless chicken breasts are ideal for consistent slicing, whether you’re prepping fajitas or chicken parm. Thighs, on the other hand, are suited to shredding thanks to their marbled texture and higher fat content.

Beef Chuck, Brisket, and Flank

Chuck roast and brisket work well for coarse shredding or cubing, as their natural fat content and connective tissue respond best to tenderizer blades or coarse shredder attachments. Flank steak, with its long, lean grain, slices best when you cut across the grain at a chilled, semi-firm temperature. For better consistency, though, cube any of these cuts into manageable sections before feeding them through the machine.

Pork Shoulder and Loin

Pork shoulder is ideal for shredded pork or cubed applications like stir-fry or stews. Pork loin, a much leaner cut, lends itself well to precise slicing, perfect for cutlets or grilled medallions.

Boneless Lamb Leg or Shoulder

Lamb is quite versatile, especially when preparing kabobs, stews, or plated entrées. Boneless leg and shoulder cuts slice well when chilled and trimmed. These cuts contain lean muscle and fatty seams, so you’ll want a sharp blade that maintains clean lines.

Venison and Game Meats

Cuts like venison leg, elk loin, and wild boar shoulder are lean and highly protein-dense. They require careful handling, though. To preserve texture, freeze game meats for 60 minutes before slicing. You’ll firm up the muscle tissue without making it rock-solid.

Duck Breast and Thigh

Duck breast handles slicing well, particularly when kept skin-on and chilled. Duck served this way is a great choice for upscale sandwiches, entrées, and small plates. Duck thighs, though flavorful, may need extra trimming before feeding through a cutter.

Bison and Ostrich

Bison sirloin and ostrich fan steak are prized for their high protein content and lean structure. These meats don’t contain much fat, so they’re best sliced when semi-firm. You can freeze them for about 45 minutes beforehand.

Machines That Match the Cut

When you’re thinking about the best types of meat to use with a commercial meat cutter, it’s not just about selecting the right protein. It’s also about having equipment that performs. At Pro Restaurant Equipment, we offer quality commercial meat-cutting machines from trusted brands.

Whether you need a slicer, shredder, or full cutting system, we’re proud to help commercial kitchens like yours streamline production with the right tools at the right price. No matter what proteins land on your menu, the cut you choose and the machine you use can shape the quality of every dish that leaves your kitchen.