what does it mean to slice beef on the bias?

Answer 1

The grain of the meat runs East and West, you cut North and South

Answer 2

If you look closely at the meat you will notice strands of meat. That is called the grain. Everyone was kind enough to tell you to cut at an angle from the grain but no one told you what the grain was. If you cut at a 45 degree angle it breaks up the grain and makes the meat easier to chew. Cutting with the grain give a VERY chewy cut of meat sometimes and cutting at a right angle can leave too much of the grain intact as well on thicker cuts. Although the right angle cut is preferred with some cuts of meat. Some beef will be like leather if you cut along the grain. It also tends to be VERY stringy. Corned Beef and Pastrami are examples of meat best cut at 45 degrees. Roast beef is best cut at the 90 degree angle or across the grain.

Answer 3

Always cut against the grain, but on the bias means at an angle. It will yeild a slightly larger and more attractive slice of meat. You can cut anything "on the bias" for example carrots. When you see them in a Chinese stir-fry, they are often cut this way. Not round discs but more oblong in shape.

Answer 4

Don't slice the meat perpendicular or parallel to the grain of the meat, but slanted or diagonal to the grain of the meat. Cutting the meat in this fashion will give you a more tender piece of meat.

For example, if the grain of the meat runs north to south, cut the meat northwest to southeast.

Answer 5

Cut at 45 degrees to the grain of the meat

Answer 6

To cut against the natural grain of the meat.

Answer 7

with the grain of the meat like bias tire.

Answer 8

same direction the muscle is going.