On Sat, 26 Mar 2016 11:34:53 -0500, Gary > wrote:

>MisterDiddyWahDiddy wrote:
>>
>> On Friday, March 25, 2016 at 4:17:04 PM UTC-5, Julie Bove wrote:
>> > "Gary" > wrote in message ...
>> > > Julie Bove wrote:
>> > >>
>> > >> I tried to use them to cut up the meat for the Easter pies. But they
>> > >> wouldn't cut it. In the past I have used a knife to cut the meat and
>> > >> cheese
>> > >> but some of the meat is greasy and it makes for a slippery mess.
>> > >
>> > > Even with very sharp knife, room temp meat can be too loose (and
>> > > greasy) to cut as you want to. Best way to cut raw meat with a knife
>> > > is to have it semi-frozen. It's very firm but still soft enough to
>> > > slice through with no problem.
>> > >
>> > > I know you will discount this method but it works well for me.
>> >
>> > I couldn't go back and uncook the meat. They were cold cuts.
>>
>> We went to a buffet at a Chinese restaurant yesterday. They had raw
>> shrimp (ick), raw squid (others can have my share), and raw, thinly
>> sliced beef. The beef was good.
>
>Raw meat of any kind is a no go for me. IMO, while you might like it
>raw, you'll probably like it better at least a tiny bit cooked.
>
>As for Julie that couldn't cut slimy coldcuts with a knife...all she
>needed to do was to chill them down to a bit firm and they could cut
>fine. No need to hold slimy coldcuts and use a pair of scissors.

I've never had trouble slicing a whole stack of coldcuts, just slip em
between two slices of bread with enough mustard to lube the knife....