To enhance the eating experience, meat is cut against the grain. The muscle fibers in working beef primals, such as the flank (illustrated below), are distinct.
You can effectively shorten the length of the muscle fibers and make it simpler for your teeth to separate the meat by cutting the meat against, or more precisely, perpendicular (90 degrees), to the grain.
How To Cut Steak Across the Grain
When preparing or serving steak, almost every recipe instructs you to “cut steak across the grain.” The direction the muscle fibers in a piece of meat run is referred to as the grain of the steak. Cutting against the grain causes the fibers to be cut, shortening them This makes the meat more tender and easier to chew.
- Step 1 Flat iron, flank, hanger, and skirt steaks are tougher cuts of meat with less fat, making the grain more noticeable. These steaks have “the grain,” which are very long muscle fibers. Cutting these fibers across instead of parallel results in shorter muscle fibers, which contribute to a steak that is more tender and less chewy. Observe the thin lines that run through the steak in the photo above. The knife is cutting through those lines rather than parallel to them. Cutting against the grain refers to doing just that. Related Content, Main DishTropical Steak Fajitas
- Step 2 Tenderer meat cuts like rib eye, tenderloin, t-bone, and porterhouse steaks make it more difficult to determine the grain. Before cutting into your steak, make sure to give them a close inspection. You can reorient your steak and start cutting again if you start cutting into a steak and discover that you are cutting with the grain rather than against it. Related Content, Main DishT-Bone Steak FlorentineMain DishT-Bone Steak Florentine.
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How to Cut a Steak Against the Grain – Pre Brands
How do you know which way the grain runs in meat?
The direction the muscle fibers in a piece of meat run is referred to as the grain of the steak. Cutting against the grain causes the fibers to be cut, shortening them This makes the meat more tender and easier to chew.
What does it mean to cut beef against the grain?
It speaks of how the fibers of the muscles are aligned. By closely examining the fine white lines on the meat, you can determine the direction the grains run. The fibers in the flank steak image above run vertically from top to bottom. Certain meat cuts make the meat’s grain more discernible.