How far should frozen meat be thawed before slicing?

Frozen meat is normally sliced semi-frozen, around -4 to -2 C, a degree or two warmer for fatty cuts and colder for lean ones, depending on target thickness and blade sharpness. Too hard raises blade load and risks chipping; too soft crushes and smears the slices. Get the maker's recommended temperature band and maximum product cross-section, then trial your own meat at roughly -6, -4 and -2 C. Log thickness deviation, intact-slice rate, surface oiling or shattering, and current draw to fix your semi-frozen window. At acceptance, judge continuous-slicing yield and current stability within that window, not a single sample.