How To Slice Cooked Meat The Right Way | Bon Appétit

Join Chef Harold Villarosa as he demonstrates the proper technique for slicing different cuts of beef, poultry, and pork. Unkle Harold lays out the hows and whys behind serving up different kinds and cuts of meat, relaying all the know-how you need to present your proteins like a pro. -- 0:00 Introduction 0:24 Flank Steak 1:56 Chicken Breast 3:02 Rib Eye 5:15 Pork Tenderloin -- Director: Matthew Hunziker Producer: Parisa Kosari Editor: Eric Bigman Assistant Editor: JC Scruggs Director of Photography: Samuel Levine Camera Operator: Lauren Pruitt Audio: Rachel Suffian Culinary Producer: Carrie Parente Culinary Assistant: Leslie Raney Production Assistant: Brandon Guillebeaux Post Production Supervisor: Stephanie Cardone Associate Director, Post Production: Nicole Berg Bon Appetit Video Team June Kim Ali Inglese Dan Siegel Rhoda Boone Carolyn Gagnon Jonathan Wise Holly Patton Myra Rivera Billy Keenly Want Bon Appétit shirts, hats and more?