How to Slice Meat Thinly

Thinly sliced pork or beef is the key ingredient in many popular Japanese recipes. Here‘s my simple hack for how to slice meat thinly at home for delicious Japanese dishes like shabu shabu, okonomiyaki, and gyudon.

Most Japanese recipes that include pork or beef will list “thinly sliced meat” as one of the ingredients. If you don’t live near a store that sells it already sliced, you can do it yourself! In this tutorial, I’ll show you how to slice meat thinly in your own kitchen with my simple trick and a very sharp knife—no fancy deli slicer needed!

If you enjoy Japanese pork and beef dishes, try my Shabu Shabu, Gyudon, and Okonomiyaki recipes!

How to Slice Meat Thinly

1. Select the meat. Use any cut of meat that is slightly leaner and a bit firmer.

2. Prep. Wrap the raw meat with plastic wrap. If the steak or block is large, cut it in half on the cutting board before wrapping.

3. Freeze. Place the pieces on a metal tray or small baking sheet and freeze 1½–2 hours for meat chunks that are about 1 lb (about 450 g) each. Freezing time varies based on the size and fattiness of the meat.

4. Slice. Check that the meat is firm. With a chef knife, cut 1/8-inch (3 mm) slices against the grain using a gentle sawing motion. It’s now ready to use.

Nami’s Tips

• Select premium-quality meat. I recommend beef tenderloin, top sirloin, strip loin, ribeye, filet mignon, pork loin, and pork belly. In general, I suggest looking for a cut of meat that is slightly leaner and a bit firmer.
• Choose thicker cuts. I like to buy steaks that are at least 1.5 to 2 inches (3.8 to 5 cm) thick. This way, you’ll cut wider slices of thin-cut meats that are suitable for Japanese recipes.
• Use a very sharp kitchen knife. Sharpen the blade before you start. This way, you’ll slice through the frozen meat smoothly. You’ll be rewarded with clean, beautiful slices! For this task, I recommend a chef knife like the Nagomi Damascus Gyuto Chef Knife at JOC Goods.
• Cut large steaks in half. Before wrapping and freezing large steaks like beef ribeye, I like to cut it in half into two smaller pieces that are about 1 pound (450 g) each. I like to work with smaller chunks so I have leverage to slice more easily.
• Pack filet mignon tightly. If you’re using filet mignon, make sure to pack the meat tightly when you wrap it in plastic. This freezes the meat in a solid chunk so you can get beautiful thin slices that stay together.
• Slice when the meat is firm. Your slicing knife should go through the meat smoothly and slice it thinly. If you have trouble slicing because the meat is still too soft, it’s not frozen enough. Put it back in the freezer until it firms up.
• Cut against the grain. When you look at the meat, you will see muscle fibers going in one direction. You must cut across this grain, not with it. Cutting against the grain is the secret to a tender texture.

Storage Tips

To refrigerate: Layer the thin slices of meat on a tray or plate and cover with plastic wrap. Store in the fridge up to 3 days until you’re ready to use.

To freeze: Seal the layered meat in plastic wrap and place in a freezer bag. Store it in the freezer for up to 1 month. When you’re ready to use it, defrost it in the fridge overnight.

Where To Buy Thinly Sliced Meat

If you’re lucky enough to live near a Japanese or Korean grocery store, you can find convenient pre-sliced packages of thinly sliced meat. These stores usually have high-quality meat selections. Check our list of Japanese Grocery Stores around the World to see if there’s a store nearby.

Recipes Using Thinly Sliced Beef

Once you learn how to slice meat thinly, you can cook all kinds of delicious Japanese dishes using beef or pork. Below are my favorite thin-sliced beef recipes.

• Sukiyaki
• Beef Udon
• Yoshinoya Beef Bowl (Gyudon)
• Nikujaga (Beef and Potato Stew)
• Easy Hayashi Rice

Recipes Using Thinly Sliced Pork Loin

In addition to Shabu Shabu, recipes using thinly sliced pork loin include these crowd pleasers.

• Ginger Pork (Shogayaki)
• Miso Ginger Pork
• Crispy Tonkatsu Donburi
• Potato Salad Pork Roll
• Soy Milk Hot Pot
• Hot Pot for One

Recipes Using Thinly Sliced Pork Belly

• Mille-Feuille Nabe
• Yakisoba (Japanese Stir-Fried Noodles)
• Tonjiru (Pork Miso Soup)
• Yaki Udon

Frequently Asked Questions

How to Slice Meat Thinly

4.89 from 18 votes

Thinly sliced pork or beef is the key ingredient in many popular Japanese recipes. Here‘s my simple hack for how to slice meat thinly at home for delicious Japanese dishes like shabu shabu, okonomiyaki, and gyudon.

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Video

Prep Time: 10 minutes mins

Freezing Time: 1 hour hr 30 minutes mins

Total Time: 10 minutes mins

Ingredients

  

• ▢ premium-quality meat (beef tenderloin, top sirloin, strip loin, ribeye, filet mignon, pork loin, pork belly, or any cut of meat that is slightly leaner and a bit firmer)

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Instructions

 

Before You Start…

• For best results, select a high-quality cut of beef or pork as described above. I recommend choosing thicker cuts; steaks should be at least 1½–2 inches (3.8–5 cm) thick. Also, sharpen your kitchen knife before you start slicing. For this task, I recommend a chef knife like the Nagomi Damascus Gyuto Chef Knife at JOC Goods.

To Prepare the Meat

• Prepare your premium-quality meat. For a ribeye steak or other large steak, cut it in half into two smaller pieces. I find that a smaller chunk is easier to slice thinly once frozen.
  
• Tightly wrap each piece separately with plastic wrap.
  
• For a filet mignon, make sure to pack the meat tightly when you wrap it in plastic. This freezes the filet into a solid chunk so you can get beautiful thin slices that stay together.
  

To Freeze

• Put the meat on a metal tray and place it in the freezer until firm, about 1½ to 2 hours for meat pieces that are roughly 1 lb (450 g) each. Freezing time varies depending on the size and fattiness of the meat.
  

To Slice the Meat

• Check that the meat is ready to slice. It's ready if a very sharp knife goes through smoothly and the meat is firm enough to slice thinly. If you have trouble slicing because the meat is too soft, put it back into the freezer until it‘s firmer.
  
• Slice against the grain using a gentle sawing motion. When you look at the meat, you will see the muscle fibers going in one direction. Please cut across these fibers in the other direction. Nami's Tip: Cutting against the grain is the secret to tender meat.
  

To Store

• The meat is now ready to use. Layer the thin slices on a tray or plate, cover with plastic wrap, and store it in the fridge until ready to use, up to 3 days.

  To freeze it for later, seal the layered meat in plastic wrap and place in a freezer bag. Store it in the freezer for up to 1 month. When you’re ready to use it, defrost it in the fridge overnight.

Author: Namiko Hirasawa Chen

Course: How to

Cuisine: Japanese

Keyword: thinly sliced meat

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Editor’s Note: The post was originally published on September 21, 2013. It was republished on May 15, 2025, with updated images and helpful tips to offer clear instructions and guidance.