Abstract: A hand slicer for prepared meat such as roasts, hams, and other boneless meats. The meat is positioned in a rack that has a configuration closely approximating that of the prepared meat to prevent back and forth movement as well as eliminating the use of a hand to hold the meat. The meat is advanced by a screw mechanism to a stop plate which in turn is a predetermined cutting position to control the portions of the cut. The stop also serves as a plate for receiving the cut slices and for dispensing the cut portion to another plate. The rack has an elongated slot positioned over a tray for the saving of the meat juices. A warming oven encloses the entire slicer to maintain the meat at a predetermined temperature.