I used to struggle with uneven meat slices, especially when prepping jerky or roast beef at home. That’s when I realized I needed a better tool. I looked into 15 popular slicers and ended up testing 8 of them myself.
I focused on build quality, thickness control, blade sharpness, and ease of use. From that, I picked my top 5 favorites- each one tested and trusted.
Keep reading to see which made the cut.
Things I Considered While Choosing These Products
- Adjustable thickness for precise meat slice control
- Blade sharpness for clean and smooth cuts
- Safe operation with gloves or food holder
- Strong frame that doesn’t flex while slicing
- Easy cleanup after handling raw or cooked meat
- Compact storage without sacrificing slicing performance
- Stable base to prevent slipping during use
- Versatility to slice vegetables and meat equally
What’s the Best Mandoline Slicer for Meat?
| Product Name | Best For |
| 1. GRAMERCY Adjustable Mandoline Food Slicer | Best-Overall |
| 2. MEDOVE Stainless Steel Mandoline Slicer | Best-Value |
| 3. VEKAYA Mandoline Food Slicer | High-Quality |
| 4. BENRINER Mandoline Jumbo Slicer | Most-Agile |
| 5. OXO Good Grips Chef’s Mandoline Slicer | Premium-Quality |
Best Mandoline Slicer for Meat
1. GRAMERCY Adjustable Mandoline Food Slicer, Mandolin, Potato, Tomato, Carrot, Vegetable, Fruit and Onion Cutter – Stainless Steel – INCLUDING 1 Pair Cut-Resistant Gloves
It arrived two days early, double-boxed and carefully packed. Once I grabbed the handle, I could tell this mandoline slicer was built for stable, precise meat slicing.
Durable Construction: What I noticed first was how solid this slicer felt in my hand. The stainless steel frame doesn’t shift or flex during use, which makes a big difference when I’m slicing tougher cuts of meat.
I’ve used it repeatedly on chilled beef and semi-frozen pork, and it hasn’t shown any wear or rust. The build feels reliable- more like a tool than a gadget.
Thickness: One reason I kept reaching for this slicer is the adjustable dial. I don’t need to mess with extra inserts or attachments.
I just turn the knob to get the cut I want- from paper-thin slices for bacon strips to thicker cuts for jerky prep. It also has two julienne options, which come in handy for stir-fry or garnishes.
Sharp Blade: The blade is extremely sharp. I’ve sliced through onions, tomatoes, and raw meat with barely any pressure. It works especially well on chilled meats where I want clean, even strips without shredding.
But I’ve learned to respect it- going too fast without the glove or holder is a mistake I only made once.
Others: The mandoline folds flat, which makes storage simple. It came with everything I needed to use it safely: cut-resistant gloves, a blade guard, a cleaning brush, and a food holder.
Pros
- Blade slices meat without shredding
- Adjustable dial replaces multiple inserts
- Heavy stainless steel frame stays steady
- Cuts thick or paper-thin slices
- Comes with blade guard and holder
- Includes gloves and cleaning brush
- Easy to rinse or dishwasher-safe
- Stores flat in a kitchen drawer
- Top-rated mandoline slicer for meat
Cons
- Manual lacks clear instructions
- Not ideal for compact kitchens
2. MEDOVE Stainless Steel Mandoline Slicer for Kitchen – 6-Setting Adjustable, 16.5 x 5 In. Platform, Hand Guard, Cut-Resistant Gloves
The foam-lined case gave this slicer a premium feel, and once I gripped the handle, I knew it could handle slicing beef thinner than I ever had before.
Durable Construction: When I used this mandoline slicer, I could feel the weight and strength behind its build. I sliced through nearly five pounds of cooked beef without feeling like the frame would bend or shift.
The base stayed steady during every motion, and it didn’t slide around on the counter either. After several uses and a few trips through the dishwasher, it’s still holding up like new.
Thickness Control: The adjustable dial lets me switch between six different slice thicknesses. I used the thinnest setting for meat, and thicker cuts for things like potatoes and apples.
I never had to change blades- just a quick twist and it was ready for the next cut.
Sharp Blade: The blade is sharp enough to cut thin beef slices that look almost deli-grade. I didn’t even need much pressure to push the meat across.
That said, I always use the included cut-resistant gloves and holder- those two pieces saved my fingers more than once.
Others: There’s no extra setup or confusing attachments. I store it in a drawer, and it doesn’t take up much space. The blade guard and safety glove were thoughtful additions, and being able to toss it in the dishwasher for cleanup was a bonus.
Pros
- Cuts deli-thin meat slices
- Sturdy, no-flex stainless steel build
- Adjustable thickness dial works well
- Comes with cut-resistant gloves
- Includes safety holder and blade guard
- Dishwasher safe for quick cleanup
- No blade changing required
- Compact and easy to store
- Best mandoline slicer for meat
Cons
- No instruction booklet included
- Food holder wastes some product
3. VEKAYA Mandoline Slicer, Kitchen,Mandolin,Potato, Vegetable Chopper, Adjustable Stainless Steel Veggie Onion Tomato Julienne Cutter with Cut-Resistant Gloves
Everything was packed securely, each part in place. The knob turned smoothly, and once I started slicing, the cuts were even, precise, and just how I wanted them.
Durable Construction: From the first use, this slicer felt like a quality tool. The stainless steel frame gives it a solid, sturdy feel- not like those flimsy plastic ones I’ve used before.
I’ve sliced everything from frozen meats to firm root veggies, and it holds up without flexing or shifting. Even after regular use, the body hasn’t warped, and the blade housing still feels locked in tight.
Thickness Control: What makes this slicer especially useful for meat is the adjustable knob. I can fine-tune it to get thin, consistent slices for jerky, bacon, or cured meats, and it also works for veggies when I need uniform cuts.
Turning the knob is smooth, and the thickness actually changes the way you expect- from ultra-thin to 9mm, with two julienne settings included. No need to swap blades or guess the thickness.
Sharp Blade: The blade is extremely sharp, and I mean that in the best way. I’ve sliced smoked brisket and frozen deli cuts without pressing down hard or getting jagged edges.
But that sharpness comes with risk, so I always use the food holder or the gloves that came with it. They’re not just add-ons- they’re necessary.
Other Features: I like that it folds down to save space. The bottom grips the counter well so it doesn’t shift while slicing. Cleanup is quick too- I just rinse it under water and wipe dry. The blade guard makes storage safer.
Pros
- Excellent for slicing smoked or frozen meat
- Smooth dial for precise thickness control
- Built from strong stainless steel materials
- Blade stays sharp after heavy use
- Comes with gloves and food holder
- Folds down small for easy storage
- Non-slip base keeps slicer stable
- Easy to clean and rinse after use
- Best rated mandoline slicer for meat
Cons
- No storage case included
- Safety gear absolutely necessary
4. BENRINER Mandoline Jumbo Slicer, Japanese Stainless Steel Blade, Beige
It arrived exactly when expected and was packed with care. The adjustment screw had a nice, firm feel, and slicing through half-frozen meat was steady and smooth.
Durable Construction: This slicer for meat has a solid, stable build. The body doesn’t flex or shift while slicing, even when I’m pressing through firmer cuts. The rubber base grips the counter well, which matters when I’m working with chilled meat.
The platform stays flat the entire time- no wobbling, which is something I’ve dealt with on cheaper slicers.
Thickness: I use the adjustment dial constantly, and even though it’s tight to turn, I like that it holds its position once set. I can go from paper-thin slices for stir-fried beef to thicker cuts for sandwich meat without guessing.
Sharp Blade: The blade is extremely sharp, and I treat it with caution. I’ve sliced soft tomatoes and cold roast beef, both without tearing or resistance. For tougher meat, I give it a slow, even push and the blade still glides through.
I always wear a cut glove- it’s that sharp. This slicer is strictly for slicing, not julienning or shredding, and that focus works in its favor.
Other Features: The wide surface handles larger cuts of meat easily. I usually lay it across a large bowl so the slices drop straight in.
The handle gives a good grip, and while the safety guard works, I do wish its tips were metal instead of plastic.
Pros
- Handles large meats and veggies easily
- Wide blade fits big food items
- Cuts thick or paper-thin slices
- Rubber base holds firm while slicing
- Blade stays sharp after heavy use
- Hooks onto bowl for cleaner prep
- No extra blades or inserts needed
Cons
- Adjustment dial is very stiff
- Safety guard tips wear quickly
5. OXO Good Grips Chef’s Mandoline Slicer 2.0, Black & Steel
The box felt a bit heavier than I expected, but every attachment locked in with purpose. I sliced through deli-style turkey before even thinking about checking the instructions.
Durable Construction: This slicer for meat feels strong in my hands. Once I unfolded the legs and set it down, it stayed firmly in place while I worked. The rubber feet kept it from slipping, and the wide handle gave me a good grip, especially during longer prep.
I’ve used lighter mandolines before that shifted around too much- this one doesn’t budge, which makes slicing meat feel much more controlled.
Thickness: Adjusting the slice thickness is simple. There’s a dial right on top, so I don’t need to guess or flip the slicer over mid-use. It clicks through 0.5mm steps, and I can go from paper-thin to thick slices in seconds.
I mostly use it for slicing meat, but it handled onion rings, squash, and zucchini just as well. Everything comes out evenly cut, which really helps with portioning.
Sharp Blade: The blade is angled and made of Japanese stainless steel. It cuts straight through soft meats, potatoes, and fruits without me needing to push too hard.
I like that it’s double-sided- I just flip it when I want crinkle or waffle cuts. The slices come out clean every time.
Others: The slicer includes built-in blades for straight, crinkle, julienne, and French fry cuts. The spring-loaded food holder has grip pins that keep meat in place and protect my fingers at the same time. I also like that it stores flat and the attachments tuck underneath.
Pros
- Strong, non-slip construction holds firm
- Clear dial for easy thickness control
- Blade flips for crinkle or straight
- Built-in julienne and fry blades
- Cuts meat, veggies, and cheese well
- Top-view thickness window is handy
- Food holder grips and protects fingers
- Stores flat with built-in blade slots
Cons
- Food guard feels stiff
- Needs glove for full safety
Frequently Asked Questions About the Best Mandoline Slicer for Meat
Q: Can a mandoline really handle raw or cold meats?
A: Absolutely. I’ve sliced raw, semi-frozen, and chilled meats without issues. The sharp stainless blade glides right through, especially when I use the included food holder. I just avoid soft, room-temp meat because it tends to smear or tear on the slicer.
Q: What thickness works best when slicing meat for jerky?
A: For jerky, I usually stick to 3–5mm, depending on the cut. I just twist the dial and test a slice or two. Having those exact thickness settings really helps, especially when I’m preparing a big batch and want everything uniform for drying.
Q: Is it okay to use these Mandoline slicers for frozen meat?
A: I’ve used mine on semi-frozen meat, and it worked great. Fully frozen pieces are too hard and can damage the blade or slip. I usually let the meat thaw slightly- just enough to slice cleanly without resistance or dulling the edge.
Q: Why do my meat slices sometimes shred instead of cut clean?
A: That usually happens when the meat’s too soft or the blade’s a bit dull. I chill the meat beforehand and check the blade for sharpness. Going slow and steady with the food holder also helps prevent tearing or jagged edges.
Q: Can I slice deli-style cuts with mandoline slicer ?
A: I’ve managed to get pretty close. When I set the dial to the thinnest option and chill the meat beforehand, I get thin, almost see-through slices. It’s not quite commercial deli-level, but it’s more than good enough for sandwiches at home.