How to Cut Meat Against the Grain
1 portions
5mMeat is most tender when sliced against the grain.
What you will need
1 cut of Meat
(Nutritional facts 3 calories, 0.02 g fat, 0.34 g carbohydrates, 0.41 g protein, undefined mg cholesterol, 0 mg sodium)How to cook
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Most meats, and particularly beef, will have a clear grain. Like a piece of bare wood, the pattern in the meat will align in a general direction. It's particularly apparent in this slab of flank steak.
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The lines indicate the individual muscles. The muscles themselves are strong and tough. By slicing perpendicular to the striations, you end up slicing the muscles thin, resulting in more tender slices of beef.
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