What do you call it when cut meat into slices?

There are several words you can use to describe cutting meat into slices, depending on the specific method and the result:

General terms:

* Slicing: This is the most common and general term for cutting meat into thin pieces.

* Cutting: This is also a general term, but it can encompass other types of cuts besides slicing.

* Carving: This is usually used for larger pieces of meat, like a roast, and implies a more elaborate cutting process.

More specific terms:

* Thinly sliced: This emphasizes the thickness of the slices.

* Cross-cut: This describes cutting the meat across the grain.

* Searing: This refers to quickly browning the meat before slicing, which can be used for steaks or other cuts.

* Mincing: This involves chopping the meat into very small pieces, often using a mincer.

* Dicing: This involves cutting the meat into cubes.

The best term to use depends on the specific context and the desired outcome.