Slicing raw meat can be, well, squishy business. Many home cooks already know that the best way to slice raw meat is when it's still slightly frozen. You don't want it to be rock hard, otherwise getting your knife through the meat will be next to impossible.  But tossing a steak, pork chop, tenderloin or chicken breast in the freezer for 20 or 30 minutes makes for much easier slicing. If you're slicing it from an already frozen state,  thaw it in the fridge until it's slightly softened, but still has a firm frozen core (see below). You'll have a much easier time of getting nice clean slices. Remember to slice across/against the grain for the most tender result. Photography: Annabelle Waugh