![]() A basic manual slicer can do that and even get you a basic minimum thickness of. Now, on another note similar to what I mentioned about cutting 1 meat slice per second (aka 60 in a single minute), you can also go manual and save some money. Is it something you really need, desperately? Now I say this : You can also get up to nearly 4 mm in thickness if you go with the right type of flywheel slicer, so that is something to think hard about as well. This is used in most instances in large commercial places like Costco or Sam’s Club, or even grocers that sell whole - sale (or, heck, buffet establishments and larger, serious food businesses, as well, which have a reputation to uphold and feed dozens of dozens of people every single day). Now, if you want to get somewhere around a max of 1 slice per second (pretty darn fast), done by a machine, in addition to 25 mm in thickness, by the way, then an auto slicer should be for you. ![]() ![]() 98 inch thick, then your very, very, very best choice will be - 90 % of the time - going with something like a commercial - grade product. If you want a nice slab of meat that’s been cut. This question is one that is asked a lot in the meat community and I guess I would have to just say that one of the hardest parts in answering it is the very fact that there is no “clear - cut” (or should I say “meat - sliced”? He he heh) answer to it. What kind of meat you get, in thickness, all depends on what kind of meat slicer you have used, to begin with.
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