Standards for Slicing Deli Meats and Cheeses

Written by Staff Writer

Whether you are a home cook or a professional offering deli meats for purchase, it’s helpful to understand deli slice sizes. Knowing the common thickness measurements, terminology and standards for slicing deli meats and cheeses will help you make informed choices in the deli section or when ordering from a supplier.

Let’s look at some of the key factors to consider when choosing deli meat slices, including why or when different sizes might be appropriate.

The Thickness Options You'll Find at Most Deli Counters

In general, deli slicer size settings are numbered from zero to between 12 and 20, representing thicknesses ranging from under 1/16 inch up to 1/4 inch or more. Those settings are far from precise, however. Factors like manufacturer settings, temperature, humidity and blade sharpness can all affect sizing.

For practical purposes, most deli counters use four main categories or thickness standards:

• Shaved: under 1/16 inch
• Thin: approximately 1/16 inch
• Medium: approximately 1/8 inch
• Thick: 1/4 inch and above

The nice thing about ordering from a deli counter is that the customer and employee can communicate individual preferences and adjust each serving in real time. A customer can ask for medium, for instance, try a sample, then ask for it a bit thicker or thinner, depending on what they want.

From Thin to Thick: How Delis Describe Slice Sizes

While it would be nice if every deli used precise, standardized measurements, the reality is that each business is just a little different. There are just too many factors that can affect slice sizes, not least of which is the fact that deli slicer sizes vary by manufacturer. Settings are internal reference marks only, not measurements in millimeters or inches. The meanings of those numbers change from machine to machine.

When ordering deli meat, consumers usually ask by description, like medium. The average customer won’t know what number setting corresponds to their desired texture. That being said, settings between one and six are generally considered thin, between eight and 14 are medium, and between 15 and 20 are thick.

The most practical way to communicate effectively is to use descriptive terms like paper-thin, sandwich-thick or steak-style instead of relying on slicer dial numbers. Remember, those are not standardized or regulated.

Shaved vs. Thinly Sliced: Is There Actually a Difference?

Shaved and thinly sliced are often used interchangeably at the counter, but they are not the same thing. The distinction matters depending on what you are making.

Shaved slices are thinner than paper, almost see-through and deliver a melt-in-your-mouth texture. This makes them a good choice for a charcuterie board or any application where delicacy and visual presentation matter. People don’t see such thinly sliced meats and cheeses stand out, especially when decoratively bunched and artfully arranged.

Ultra-thin shaved slices are typically less than 1/16 inch. They have slightly more structure than shaved but remain delicate enough to drape, making them ideal for sandwiches that prioritize layers without bulk.

Some meats or cheeses are easier to portion thinly than others, which is one reason why precise dimensions can vary between products, even when using the same terms. Shaving something dense like prosciutto is going to work better than shaving a ham loaf, which is more likely to tear, crumble or disintegrate at lower settings.

Matching Ingredient Thickness to the Dish You're Making

No matter how many times you cut a single pound of salami, it still weighs one pound. But that pound of cold cuts may go a lot further on a charcuterie board when it is expertly trimmed to snackable wafers rather than meaty chunks. On the other hand, a thick gooey layer of cheddar makes for a better grilled cheese sandwich, even if that means you need to buy more at a time to satisfy the whole family.

Selecting the right thickness for each application is an important skill each food service professional should master. Different thicknesses can enhance texture, mouthfeel and synergy with other ingredients in a dish. The wrong choice can throw everything out of balance.

Covering the perfect thickness for every dish is beyond the scope of this article, but a few considerations include:

Sandwiches

Each sandwich is an individual masterpiece, so there’s no one-size-fits-all solution. However, for most sandwiches, a medium thickness is ideal. It offers the right balance of texture and mouthfeel for classic everyday meals like roast beef sandwiches, turkey breast sandwiches and ham sandwiches.

1/8 inch is a great all-purpose thickness, though specific dishes may call for unusual preparations. “Chip-chopping” meat so thinly that it literally falls apart is unique to the Northeast. Meanwhile, some brisket purists reject slicing altogether in favor of chopping.

Charcuterie Boards

Meats and cheeses on charcuterie boards are usually shaved into very slim slices. This artful preparation makes it easier to eat slices on their own or pair them with crackers or other items on the board.

Philly Cheesesteaks

Philly cheesesteaks and other hot subs start with frozen ribeye that’s shaved as thinly as possible. That way, it cooks up quickly on the griddle without becoming tough. This is a perfect example of how much width can impact the texture and finish of the final product.

Entrées and Chopped Salads

The thick option at the deli counter is preferable for meat or cheese used as entrees or chopped into salads. Deli ham is a classic pick for this application. A thick slab of ham is perfect for a ham steak at breakfast or a rich Cobb salad.

These are just a few ideas. Feel free to experiment with all the sizes and ingredients at your disposal so you can help your customers create the perfect texture and flavor experience.

Food Service and Safety Education Resources

Education is crucial to quality food service. Not only is training helpful for keeping you and your customers safe, it’s also necessary to meet regulatory requirements. At StateFoodSafety, we offer state-approved food handler courses and other educational materials that will make you and your team better, safer professionals.

Whether you are manning a deli counter, managing a restaurant team or building a food service business, our courses can help you get the education you need in the time you have. Because all our courses are fully online, you can start and stop whenever you want.