How to Cut Beef Against the Grain for Tender, Juicy Results

Cutting beef against the grain is a simple technique that makes a world of difference when it comes to tenderness and texture While it may sound complicated, it’s actually quite easy to do once you understand what the grain is and why cutting against it matters In this article, we’ll explain what the grain is, why cutting against it is important, and provide step-by-step instructions so you can get perfectly sliced beef every time.

What is the Grain in Beef?

The grain in beef refers to the direction that the muscle fibers run in any given cut of meat. Muscle fibers are bundles of proteins that allow muscles to contract and relax. In living animals, the grain allows the muscles to move the body.

After an animal is butchered, these muscle fibers are still visible in the meat as fine lines running in one direction. The direction of these lines is known as the grain. Visualize pulling apart a rope—the grain in meat is similar to the direction that the rope fibers run.

Why Cut Against the Grain?

Cutting against the grain slices the muscle fibers into shorter pieces rather than slicing through long strands. Shorter muscle fibers are easier to chew and break down during digestion. Meat that is sliced against the grain will be more tender and feel like it simply melts in your mouth

On the other hand, cutting with the grain produces tough, chewy meat that takes more effort to chew. The long muscle fibers remain intact, so each bite has a stringy texture. For optimal tenderness and flavor release, cutting against the grain is a must.

How to Find the Grain

Locating the grain is easiest on raw meat before cooking. Look closely at the cut of beef and identify any visible lines running in one direction. This indicates the direction of the grain.

On cooked meat, the grain may be more difficult to see. Try slicing off a small piece of meat to get a look inside and identify the grain. Alternatively, look for the telltale signs of cutting with the grain—long muscle fibers resulting in a stringy texture. If you notice this, simply turn the meat 90 degrees and slice again perpendicular to the grain.

Step-by-Step Instructions on Cutting Against the Grain

Follow these simple steps for flawlessly sliced beef every time:

1. Examine the raw or cooked beef and locate the direction of the muscle grain. Look for fine parallel lines running in one direction.

2. If the grain is difficult to see, slice off a small piece of meat to view the interior and find the grain.

3. Once you’ve identified the direction of the grain, slice the beef perpendicular to or at a 90 degree angle from the grain.

4. Cut across the grain in thin slices for maximum tenderness. Each slice should show a “fractured” look rather than long parallel muscle fibers.

5. For irregularly shaped cuts, you may need to rotate the beef and slice across the grain in different directions. Just be sure each slice is approximately perpendicular to the grain.

6. Try cutting across the grain on different angles to find the most tender results.

7. Use a sharp, non-serrated knife for clean slices. A smooth blade cuts through the meat fibers easily.

Tips for Cutting Against the Grain

• Let roasted beef rest for 5-10 minutes before slicing to allow juices to distribute evenly.

• Chill cooked beef in the fridge before slicing for cleaner cuts.

• Use a carving board to securely hold meat in place while slicing.

• For French dip sandwiches, slice roast beef across the grain while warm. The juices will soak into the bread.

• Very thick cuts may need to be sliced across the grain in two different directions.

• Cut steaks no more than 1⁄4 inch thick for maximum tenderness.

Common Cuts to Slice Against the Grain

Cutting against the grain is especially important for these commonly used beef cuts:

• Strip, ribeye, tenderloin steaks: Slice into 1⁄4 inch pieces across the grain after cooking.

• Roasts (chuck, rib, loin): Let rest, then carve into thin slices across the grain.

• Flank steak: The long grain runs the length of the steak. Slice thinly across the width of the steak.

• Skirt steak: The grain changes direction in different areas. Slice small sections across the local grain.

• Brisket: The grain runs lengthwise. Always slice brisket across the grain for tender burnt ends and slices.

• Round or rump roasts: Rotate while carving to cut across the changing grain direction.

In Summary

Cutting beef against the grain is an easy way to take your dishes from tough and chewy to melt-in-your-mouth tender. By slicing perpendicular to the muscle fibers, you shorten them for easier chewing and a better texture. Identify the direction of the grain, then simply cut thinly across it. With this simple trick, you’ll be amazed at how much more flavorful and enjoyable your beef is to eat.