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Step 1: Slice your piece of meat on 45° angle, only cutting 75% of the way through––do not cut all the way to the bottom. Make your slices about ¼-inch (0.6 cm) thick.
Step 2: Flip the piece of meat over and repeat Step 1, slicing at a 45° angle in the opposite direction.
Step 3: Flip the meat back over, and slice at a 90° angle this time, again 75% of the way through, with a ¼-inch (0.6 cm) between each slice.
Step 4: Flip the meat over and repeat Step 3.
Step 5: Now gather the meat into a pile, and using the part of the knife or cleaver closest to the handle, rapidly chop the meat from left to right a couple times.