What Does It Mean To Cut Against The Grain
Camila Farah
Slicing meat not only helps it fit on your plate and in your mouth but it also helps tenderize it makes it easier to chew and by exposing more surface area to your taste buds even enhances its flavor.
By extension in opposition or contrary to what is generally understood assumed practiced or accepted. Its grain don t cut that wood against the grain or it will be rough around the edges. For most cuts of steak cookbooks recommend cutting against the grain. The grain of a cut of meat refers to the direction that the bundles of muscle fibers in the meat are aligned.
The most critical element of slicing meat relates to slicing it against the grain which we ll get into shortly. When it comes to meat cutting. Are we making too much of this. Why is that important.
It suggests that you ve made a move for a reason that compels you put forth some extra effort. I ll show you how easy it is. The whole goal of slicing against the grain is to reduce the length of the muscle fibers to make chewing easier. In the opposite way or perpendicular to the direction of the fibers of a piece of wood or meat i e.
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By cutting against or perpendicular to the grain. We do not have cutting teeth so no matter how you cook the meat it s not going to be tender if you don t cut it against the grain where you shorten the fibers ray explains so when we mash down it comes apart demonstrating on a flank steak ray pointed out the lines of the muscles that are going across horizontally. Will it still taste good if i don t do that. Ultimately if you cut with the grain your steak will still be chewable.
The fibers will always run parallel to each other in one direction and cutting against or across them will shorten the length of the fibers which makes the meat more tender.
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