Why are the meat sliced by the fårköttsskärare all rolled?

The meat cut by the mutton slicer is rolled, mainly for two reasons:

One is the cutting angle of the blade. The blade of the slicer is a single-edged knife. The cutting angle is this shape, usually between 45° and 35° acute angle. The angle directly affects the rolling effect. This is adjusted according to the user, such as a barbecue restaurant, on the contrary, it is cut into a roll at a large angle, 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 of the freezing mode, the temperature is low, the hardness is high, and it cannot be cut directly. One is that the knife is injured, and the other is that the meat is easily broken. It must be thawed to a suitable temperature of -4°. According to the climate and temperature at that time, due to the large temperature difference between the south and the north, the thawing time is too long, and the meat will be soft and difficult to form. There are many methods of thawing.