Butchery for the Grill
The quality of your grill work starts long before the coals are lit. If you throw a ragged, untrimmed slab of protein onto the grates, you are fighting a losing battle against heat management.
Cold meat is easier to control.
Keep your proteins refrigerated until the exact moment you are ready to trim. Warm fat smears; cold fat cuts cleanly.
- 8-inch boning knife
- heavy-duty wooden cutting board
- non-slip mat
What goes in.
- As neededWhole beef, pork, or lamb cuts
- OptionalCoarse sea salt for grip
Work the tip, not the heel
Use the curved tip of your boning knife to navigate under silverskin. Keep the blade angled upward at 45 degrees to avoid carving away usable meat.
The method.
Stabilize the cut
Place your meat on a damp towel or non-slip mat. If the surface is slick, sprinkle a little coarse salt to help your non-cutting hand maintain a firm, safe grip.
Clear the silverskin
Slide the tip of your knife under the white, papery membrane. Grip the loose edge with a paper towel, pull it taut, and slide the blade along the underside of the membrane at a shallow angle.
Square the edges
Trim away thin, dangling pieces that will burn to carbon within seconds on the grill. Aim for a uniform thickness so the entire cut reaches doneness simultaneously.
Identify the grain
Look for the direction the muscle fibers run. Once off the grill, you must slice perpendicular to these lines to ensure the bite is tender.
Other turns to take.
The Butterfly
For thick chicken breasts or pork chops, slice horizontally three-quarters of the way through and open it like a book to create an even thickness.
The Frenching
Clean the meat away from the ends of rib bones by scraping with the back of your knife for a clean presentation.
When it doesn't go to plan.
Keep a dedicated container for trim; fat trimmings can be rendered down for cooking oil later.
Never pull the knife toward your fingers; always work away from your non-cutting hand.
If the knife feels like it's tearing rather than slicing, hone the blade immediately.
The ones that keep coming up.
Why do I need to remove the silverskin?
It does not break down during the quick, high-heat process of grilling, resulting in a rubbery texture that is impossible to chew.
How much fat should I leave on?
Remove hard, waxy fat that won't melt, but leave thin layers of intramuscular fat to provide moisture during the cook.
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