What’s the Difference Between a Meat Cutter and a Meat Slicer?

Photo by Dave Garcia

It's one of the most common calls our team takes: a customer asks for a "meat slicer" when what they actually need is a meat cutter. So the first question our sales team asks is simple - are you looking for something like a deli slicer or ham slicer? That one question usually clears things up fast. 

A meat cutter cuts with the grain into strips

A commercial meat cutter - like our AE-MC12N - is a gravity-fed unit that uses two blade roller assemblies to cut raw meat into strips, with the grain. It's the right tool for fajita prep (some customers just call it a "fajita cutter"), stir-fry strips, and stew meat. The AE-MC12N handles skirt steak, boneless chuck, chicken breast, venison, and more, with strip thickness (1/8″, 3/16″, 1/4″, or 1/2″) specified at order. 

A meat slicer cuts across the grain in uniform, thin sheets

A commercial meat slicer is a large rotating circular blade machine - think of it like a miter saw with an adjustable thickness gauge. It's built for cooked or cured product: deli meats, prosciutto, roast beef, brisket for sandwiches. American Eagle doesn't carry slicers; brands like Globe and Hobart are worth a look. 

The difference is important

Slicers are not designed to process raw meat into strips - forcing raw meat through a slicer will damage the blade and create a food safety problem.

So which do you need?

•       If you’re prepping raw meat into strips before cooking → meat cutter (like our AE-MC12N)
•       If you’re slicing cooked, cured, or deli meats for service → meat slicer
•       If you need both → both. They solve different problems.