A good belt gets worn out much quicker, to be sure, but loses no performance and is easily replaced with even a basic understanding of how the motor works (and do it yourself repair tutorials are easily found). While gears are good, and typically last a long time, once broken they’re an absolute nightmare to repair or replace. Trying to cut something with a weak motor could lead to unexpected motor burnout.Īlso pay attention to the internals. More horsepower means cutting more things faster, including slicing raw meat (which needs to be frozen) or cheese (which is surprisingly difficult to cut). You’re looking for an absolute minimum of 1/3 horsepower, or 240 watts of power output from your motor, as this will give you greater performance. For tenderizer you can opt to choose those hammer-like kitchen tool. Trays can also be up to 14 inches on average, and you should make sure you get a tray that fits the largest size of what you want to cut, as trays cannot typically be swapped out even on the best machines. Hand in hand in many ways with the blades is the tray, set in the center, meant to catch the meat and prevent it from slinging off into the great blue yonder.

You want one that can support swapping out for both smooth and serrated blades depending on what you’re doing. Bladesīlades come in sizes generally between 7 inches and 14 inches, with the average for a good meat slicer being around 10 inches. The rest is gravy, with any warranties or nice little extras adding quality and giving you more bang for your buck. You want a good motor, good blades, and a sturdy frame and that’s about it for the basics.

Meat slicers, overall, are pretty simple.

Most powerful home meat slicer