[ID: A metal tray covered in thinly-sliced beef chuck; it is brown on the outside but a light pink on the inside, marbled with fat. It's fully cooked, that's just how braising do.]
I did also get to slice some beef yesterday and today! This is about a third of what needs slicing and I've sliced another third since. It's hard on the arms so I'll handle the rest tomorrow.
People are usually interested in what deli slicer I bought and how it works. The model I bought has since been retired -- I think the company actually went out of business -- but I bought it for its small footprint in any case, rather than its power or durability. I needed a small one I could put on the counter, and I also went cheap because I wasn't even sure I'd use it. I do use it, but only once every two or three months, so I don't think I'll upgrade it unless it actively breaks. The only complaint I have is that the slide feed isn't fitted very well, so pushing it into the blade works fine but pulling it back it sometimes sticks. Not dangerous, just inconvenient. I might try to lubricate it a little and see if that helps.
In any case, you do have options; you can get a countertop slicer like that one for between sixty and two hundred bucks depending on what you're looking for. Because it is large and difficult to clean and has a very sharp slicing wheel, I also bought a large plastic bin to store it in -- which now also holds my Cuisinart, so it's just the Bin Of Danger.
