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September 23, 2021

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.
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0:00 Introduction
0:24 Flank Steak
1:56 Chicken Breast
3:02 Rib Eye
5:15 Pork Tenderloin

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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

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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.


How To Slice Cooked Meat The Right Way | Bon Appétit

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