Slicing beef against the grain is a simple technique that can make a big difference in how tender and enjoyable your beef is to eat. While it may sound complicated, it’s actually quite easy to do once you understand what the grain is and why slicing against it matters.
What Is the Grain in Beef?
Beef muscle tissue consists of small bundles of muscle fibers running in the same direction. These bundles are referred to as the “grain” of the meat. The grain in different cuts of beef runs in various directions depending on which part of the cow’s body the meat comes from.
For example, the grain in a ribeye steak runs lengthwise from one end of the steak to the other. In a flank steak, the grain runs across the width of the steak. Identifying the direction of the grain is the first key to slicing beef properly.
Why Cut Against the Grain?
When you slice beef with the grain, you end up with long muscle fibers in each slice. These long fibers make the meat harder to chew. Cutting against the grain shortens the muscle fibers, yielding shorter, more tender pieces of meat in each slice.
Slicing against the grain ruptures more of the muscle fibers making the meat easier for your teeth to break down. The end result is a more tender enjoyable eating experience.
How to Identify the Grain
Finding the direction of the grain is easiest when holding an uncooked piece of beef. Look closely at the surface and you should see fine lines running in one direction. These lines indicate the orientation of the muscle fibers.
However, it can be more difficult to see the grain after the meat is cooked. Here are some tips for identifying the grain at this stage:
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Examine the surface of the cooked meat closely. You may be able to make out faint lines indicating the grain direction.
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Slice off a small piece of meat. Look at the newly exposed surface. The grain should be visible running in one direction.
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Chew a small piece of meat. Pay attention to whether it feels fibrous or tender. Fibrousness indicates you are chewing with the grain.
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Look for external clues. For example, in a ribeye steak, the grain runs parallel to the bone.
With practice, identifying the grain will become second nature. Don’t worry if it takes a little trial and error at first.
How to Slice Against the Grain
Once you’ve identified the direction of the grain, slice the beef at a 90 degree angle to the grain. Here are step-by-step instructions:
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Place the cooked beef on a cutting board. Identify the direction of the grain if you have not already.
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Hold a sharp knife perpendicular (at a 90 degree angle) to the orientation of the grain.
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Make even slices across the grain, working from one side of the meat to the other.
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Make the slices as thick or thin as desired. Steaks are often cut 3⁄4 to 1 inch thick.
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Repeat slicing the entire piece of meat against the grain before serving.
The slices should now have visibly shorter muscle fibers for a more tender bite. Be sure to cut any remaining meat against the grain before consuming or storing.
Tips for Slicing Against the Grain
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Use a sharp, non-serrated knife for clean cuts across the muscle fibers. Serrated knives tend to shred rather than slice the meat cleanly.
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Let meat rest 5-10 minutes after cooking and before slicing. This allows juices to reabsorb for better texture and flavor.
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Chill meat like roasts in the fridge before slicing to make cutting against the grain easier.
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When in doubt about grain direction, try slicing a small piece from different angles to test for tenderness.
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Slice thin cuts like flank steak when raw for easier handling. Cook sliced.
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For French dip sandwiches, slice roasts and large steaks thinly across the grain after cooking.
Why Slicing Against the Grain Matters
Cutting beef against the grain may take a little extra attention, but it delivers big rewards in tenderness and enjoyment of the meat. With this simple step, beef becomes easier to chew, with a melt-in-your mouth texture. The full flavor of the meat comes through when you don’t have to work hard to chew it.
While some cuts of meat like ground beef and stew meat don’t require this step, applying it to steaks, roasts and other whole muscle preparations makes a noticeable improvement. With minimal effort, you can significantly upgrade your beef-eating experience. Next time you cook beef, remember to identify the grain and slice against it for mouthwateringly tender results.
How to Identify the Grain in Meat
To properly cut meat against the grain, the first step is to identify the grain or the direction in which the muscle fibers run.
The grain in meat appears as visible lines that stretch across the surface. These lines are bundles of muscle fibers aligned in a particular direction.
Recognizing these fibers is crucial for understanding how to cut against the grain of meat to achieve the most tender results.
Locating the grain in meat begins by closely examining the steak or cut of meat before cooking. Look for the lines or striations that run in one consistent direction. These lines usually run parallel to each other and can vary in visibility depending on the type of meat.
For example, the grain is usually quite pronounced and easy to see in a flank steak or skirt steak, appearing as long, straight lines across the surface.
On the other hand, the grain in a more marbled cut like ribeye may be less obvious due to the fat interspersed between the muscle fibers.
Once you have identified the grain, note the fibers direction. When preparing to cut, slice perpendicular to these lines.
This is how to cut meat against the grain, which breaks down the tough muscle fibers and ensures a more tender bite.
If youre unsure about the direction of the grain, gently pull the meat apart with your fingers; the fibers will separate along the grain, giving you a clearer picture of the direction to cut.
Mistake 2: Using a Dull Knife
Using a dull knife is another common mistake that can negatively affect the quality of your steak.
A dull blade can tear the meat rather than slice it cleanly, which makes the steak look unappealing and ruins its texture by damaging the fibers.
Always use a sharp knife when cutting beef against the grain to make precise, clean cuts that preserve the integrity of the meat.
Sharpen your knife regularly or use a honing steel before cutting to maintain its sharpness.
Are you cutting it right? How to cut meat against the grain
FAQ
How do you know if you are going against the grain?
Rub your hand (or a debit or credit card) back and forth across the shaving areas of your face, and whenever you feel resistance, that’s going against the …
Do you cut with or against the grain to make meat tender?
So as a rule u always want to cut across the grain as this will result in the most tender cut. Look at your pice of meat u can see the grain. looks the same as the grain in wood for reference. U will always cut a cross them. If you were to cut with thegrain ut would leave the meat stringy and chewy.
How do you cut meat against a grain?
Place the meat on your cutting board. Situate the meat so that the grain runs parallel to the longest side of the board. Cut against the grain. Hold your knife perpendicular to the knife, so that when you slice it’s against the grain. Learn how to identify the grain on a piece of meat and cut across it — plus why it’s important.
What does cutting meat against the grain mean?
Cutting meat against the grain means cutting perpendicular to the grain. Basically, cut the meat so that the length of the grain in each cut is short. If the grain on your slice is the length (not width) of the slice, then you have cut the meat with the grain. Why it is important to slice meat against the grain?
Can you cut raw meat against the grain?
You can cut raw meat against the grain as well. For example, tougher cuts like brisket or large pieces of flank steak can be cut in half to make it easier to cook. If you’re making beef jerky, cut the meat into thin slices while it’s raw. Lay the cooked piece of meat on a cutting board with a juice groove.
How do you slice a meat if it is uncooked?
When slicing the meat, use a sharp knife to cut perpendicular to these lines, or “across the grain.” You can do this before or after cooking the meat, though it’s somewhat easier to see the grains when the meat is uncooked. What Exactly Is the Grain? The “grain” of the meat refers to the direction that the muscle fibers are aligned.
What happens if you cut meat with the grain?
Cutting meat with the grain results in a messier cut, drier meat, chewier meat, and less flavorful meat. First, cutting with the grain results in a messier cut because the edge of the cut will often flake. This isn’t too big of a problem, but some people really enjoy a clean cut of meat. And a clean cut obviously looks better.
Why do you cut meat parallel to the grain?
Slicing against the grain shortens those long muscle fibers. This makes the meat far easier to chew and perceive as tender. Cutting parallel to the grain, also called cutting “with the grain,” leaves these fibers intact. The meat will be chewy and stringy instead of tender.