Nei nei kucheka gwayana inogona kucheka nyama kuita makungu

There are two main reasons, one is the cutting angle of the blade, the slicing is a single-edged knife, the cutting angle is this shape, usually 45° to 35° acute angle in the middle, this is adjusted according to the user, such as a barbecue shop, and vice versa. Cut it at a large angle into a roll shape, such as a hot pot restaurant that needs to be placed on a plate. The other is the temperature of the meat roll, usually the meat is taken out in the cooling mode, the temperature is low, the hardness is high, and it cannot be cut directly, on the one hand, it will hurt the knife, on the other hand, the meat is cut, broken, the correct way Beef and mutton slicer There should be a suitable temperature of -4°. According to the climate temperature, due to the large temperature difference between the south and too much thawing time, the cut meat will be soft and easy to form. The thawing methods are also various methods, one is preservation and constant temperature addition, the other One is the foam tank to room temperature.