Tagliare

Tradition meets technology

A conversation about sustainability and precision in meat processing
T he discussion about the use of slicing machines instead of traditional knives is taking place against the backdrop of current trends in the food service industry. Adaptability, data control, sustainability and creative approaches are currently at the forefront. Master Li from Chaoshan and Chef Moreau bring their expertise to a context characterized by rising food prices, health crises and growing environmental awareness. While Master Li highlights the importance of traditional techniques, Chef Moreau emphasizes the benefits of automation, bringing efficiency and sustainability to the modern kitchen.
Interview & Text: Bizerba

Good afternoon, ladies and gentlemen.

Today we are shedding light on a topic that is causing heated debate in the culinary world: are meat slicers better than traditional knives? To discuss this question, we have invited two outstanding experts: Master Li, a renowned knife master from China who is known for his precision and virtuoso craftsmanship, and Chef Moreau, a Michelin-starred chef from France who is constantly pushing the boundaries of what is possible with his innovative cuisine.

A warm welcome!
1
Master Li, as a master of your trade, what do you say to the claim that slicers are better than knives, especially when it comes to slicing meat?

Master Li | That's an interesting question. Knives have been a key tool in the kitchen for thousands of years. The ability to cut precisely and skillfully with a knife requires not only skill and experience, but also a deep understanding of the material you are working with. It is an art form that has been refined over generations. Slicing machines may be superior in terms of efficiency and speed, but they cannot replace the personal touch and craftsmanship that a master puts into every cut. Every cut with a knife is unique and bears the signature of the master. 
But see, when it comes to slicing Chaoshan hotpot meat, the beef normally is sliced from different cuts of the cattle. While some cuts such as the brisket fat are extremely difficult and challenging to be sliced manually. Then the slicing machine can do better, faster and safer.

Chef Moreau | I agree with Mr. Li on many points, especially regarding the importance of tradition and craftsmanship. But we also have to recognize the realities of a professional kitchen, where time pressure and consistency are key factors. Slicers allow us to achieve consistent cuts in the shortest possible time, which can be invaluable in a busy restaurant business. Not only do they reduce preparation time, but they also ensure that every dish we serve is of the same high quality. In a world where diners expect the utmost perfection, slicers are a tool that helps us meet that standard.  

2
Very interesting perspectives. Do you believe that the quality of the cut varies between machine and knife, and if so, how?

Chef Moreau | Without a doubt. A sharp, well-guided knife can achieve a cleaner and more precise cut for certain types of meat, especially when it comes to fine textures or special slicing techniques. But for large quantities or very even cuts, such as those required when preparing sushi or carpaccio, a machine is second to none. Technology has advanced considerably in recent years and modern slicers can deliver cuts of impressive precision.  

Master Li | I respect the technological advances and the benefits they offer. However, I believe that quality is more than just the cleanliness of the cut. It's also about the feel of the meat that a good chef or butcher has - the way the knife glides through the meat, the texture it leaves behind and the connection you make with the food in the process. This sensory experience, the intuition and the immediate feedback you get from slicing with a knife cannot be replaced by a machine.  

3
In your opinion, will the tradition of knife slicing be superseded by modern technology, or is there a possibility that both methods will coexist?

Master Li | Traditions evolve, but they don't just disappear. There will always be chefs and butchers who value, preserve and pass on the art of knife slicing. I don't see modern technology as a threat, but as a complement. It offers us new opportunities, but it is up to us to decide how and when we use them.  

Chef Moreau | I completely agree with Mr. Li. Technology will continue to change and improve the kitchen, but there will always be a place for the craftsmanship and personal touch that only a human can provide. It's about using the best of both worlds and harmonizing them to create exceptional culinary experiences.  

4
One last question for both of you. Besides efficiency and precision, what do you think about the impact of slicers on sustainability and reducing food waste?

Master Li | This is a very important point. Although I am an advocate of traditional methods, I have to acknowledge that slicers can help reduce food waste. Due to their precision, they can help to ensure that less meat is wasted in the slicing process. This is not only economically beneficial, but also important for the environment.  

Chef Moreau | Exactly, sustainability is a key issue in my kitchen. Slicing machines allow us to make the best use of every part of the meat and minimize waste. This is particularly relevant when we are talking about high-quality products where every cut counts. By reducing waste, we help to conserve resources and respect the animal that provides us with the meat.  

5
It seems that slicers offer benefits not only from a practical point of view, but also from an environmental perspective. Thank you for raising this important issue.

Master Li & Chef Moreau | It is a pleasure for us to shed light on this aspect too. Sustainability is a responsibility that we all share.  

Tell me more
Continua a leggere

Articoli correlati

Bizerba Classics
La passione per i modelli d’epoca Bizerba
I nostri clienti possiedono spesso bilance Bizerba degli anni '50 e '60, accuratamente conservate. Claudio Pontarollo, proprietario dell'Hotel Hamann di Balingen, ha una vera passione per questi strumenti. Non solo li espone con orgoglio nella vetrina del suo ristorante "La Galleria", ma ne ha anche una piccola collezione nella sua cantina. Inoltre, nella sua cucina nulla funziona senza i classici apparecchi Bizerba.
Case study
Meat slicers make around 30 hotpot restaurants more efficient
In view of these dimensions, Niuzong Dian had considerable potential for increasing efficiency when slicing beef. More specifically, yellow beef – the most important ingredient in the hotpot variations on offer.
Case study
Kantine Offenburg serve sempre panini di alta qualità.
Addio a ingredienti preporzionati – Kantine Offenburg è orgogliosa di preparare panini con affettati freschi di taglio, grazie all’affettatrice a gravità automatica GSP HD. L'affettatrice è a disposizione di tutto lo staff per preparare panini di qualità rapidamente e senza sprechi
Case study
Alta cucina e sostenibilità per il ristorante Rust en Vrede
Lo chef Fabio Daniel ha cercato di trovare le attrezzature giuste per il suo ristorante di cucina gourmet, per preparare piatti che permettessero di ottenere risultati precisi, producessero meno scarti e fornissero un’etichettatura dettagliata. E le soluzioni Bizerba per la produzione di alimenti erano proprio quello che cercava.