What should be done to large cuts of meat during the cooling process?

During the cooling process, large cuts of meat should be sliced into thin slices to promote faster and more efficient cooling. Thick cuts of meat retain heat longer, which can facilitate the growth of harmful bacteria if they're not cooled quickly enough. By slicing the meat into thinner pieces, the surface area exposed to cooler air increases, enabling the heat to dissipate more rapidly and ensuring that the meat reaches safe temperatures more quickly.

While other practices might seem beneficial, they do not effectively address the need for rapid cooling as slicing does. Leaving large cuts whole retains heat longer, soaking in cold water can be risky if not done properly and can lead to contamination, and wrapping tightly can trap heat inside, prolonging the cooling time. Therefore, slicing the meat into thin slices is the best method for ensuring food safety during this critical process.