Cutting Against the Grain of Meat

Slicing meat against the grain refers to the direction that the muscle fibres of the meat run. Cutting against the grain makes the fiber short, resulting in meat that is more tender and easier to chew. To find the grain, use your index fingers to spread the surface of the meat slightly exposing the cracks on the surface and therefore the direction that the meat fibers run. Now slice the meat perpendicular to the meat fibers and enjoy!