.00 lb thin

Thin-sliced meat, typically beef, pork, veal, or poultry, cut to a thickness of approximately 1/8 inch (3mm) or less. This preparation style is achieved through careful butchering or by partially freezing the meat before slicing to achieve uniform thinness. Thin-cut meats are prized for their rapid cooking properties and delicate texture, allowing heat to penetrate quickly and evenly. The thin profile increases the surface area relative to mass, promoting better browning and caramelization during cooking. This cut is especially popular in Asian and European cuisines where quick-cooking techniques dominate.

Thin-sliced meat is fundamental to numerous global cuisines and cooking techniques. It is essential for stir-frying, where rapid high-heat cooking requires quick heat transfer through the meat; for scaloppine and cutlet preparations in Italian and French cooking; and for Asian hot pot and shabu-shabu dishes where paper-thin meat cooks in seconds in hot broth. Thin cuts are also ideal for pan-searing, creating a flavorful crust while maintaining a tender interior. Common dishes include beef stroganoff, schnitzel, and beef carpaccio. The thin profile allows marinades to penetrate quickly and flavors to develop efficiently.