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. -- 0:00 Introduction 0:24 Flank Steak 1:56 Chicken Breast 3:02 Rib Eye 5:15 Pork Tenderloin -- 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 Want Bon Apptit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still havent subscribed to Bon Apptit on YouTube? http://bit.ly/1TLeyPn Want more Bon Apptit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPTIT Bon Apptit 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 (Steak, Pork and Chicken) | Bon Apptit
