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Are you talking about after it is cooked or when raw? If you have a good knife, and I mean a good one that takes a razor edge, it is not all that difficult to cut thin and evenly.
 

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We still don't know if he is talking about raw or cooked meat. If he is talking cookes the freezing is out.
 

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Trout, for frozen or semi frozen meat I use a thin very sharp cleaver, almost like a chinese cleaver, it works very well.
 
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