is there a proper way to cut raw meat so when cooked it is not tough?

Question

i had a arguement with my boss. i told him that you can cut Raw fish, Raw poultry and Raw meats with the grain and if you cook it proper and cut it against the grain after being cooked it won't come out tough.

am i right or is my boss right that cutting RAW meats against the grain matters in the out come of the meat texture when cooked?

Answer 1

Yes cutting against the grain will make it easier to eat the meat whether you cut it before or after cooking. Meat is comprised of long sinewy fibers connected together lengthwise so when you cut across them, you're essentially cutting those fibers into small pieces making the meat much easier to chew.

Along the same vein (pardon the pun) tenderizing the meat by pounding it or using the type of tenderizer that has tines to puncture the meat breaks down the sinews and therefore makes it tender as well.

That's not to say that meat cut along the grain will always be tough. That's when the quality of the meat and how it's prepared comes into play. If it's braised or stewed or slowcooked to the point of falling off the bone, you'll notice that it falls apart with the grain, but because of the way it was cooked, it's still tender.

Fish should never be tough unless it's been overcooked. The structure of fish is different though and it will be tough if overcooked no matter how you cut it.

Answer 2

Actually, you are both right. A good meat cutter strives to cut all meat across the grain to make a more tender cut that has more eye appeal. The shorter the fibers, the better eating product. The important thing though is to cut across the grain after cooking. I say you are both right though and you should settle the argument by roasting a rump roast and inviting the boss over for dinner. Let him carve it and watch for the short fibers.

Answer 3

How To Cut Raw Meat

Answer 4

Soaking meat in water will NOT tenderize it.Marinades have three key ingredients:an acid, meaning vinegar, citrus juices,beer or wine(this breaks down the connective tissues thereby tenderizing the meat)spices:garlic, ginger, ground pepper etc. and an oil to be used as a cooking agent or a mixing medium for the spices and the acid ingredients. Then there is something called a rub, which is either a blend of dry ingredients or a rather thick paste (Clubhouse makes both).A simple premade marinade which both tenderizes and adds flavour is salad dressing, for example:Italian salad dressing. If you intend to use BBQ sauce on the grill, either wait til the very end of the cooking process to add it, or put it on after cooking because its high sugar content will cause it to burn and stick to the grill...another hint, go easy on the smoke flavour, a little goes a long way...happy grilling!

Answer 5

For the best answers, search on this site https://shorturl.im/axtRq

No, you don't want to use plain water. In order to do their job properly, marinades should contain an acid such as vinegar or wine and an olive oil. Seasonings such as herbs and spices are optional. Citrus fruit juices may be used in place of the vinegar or wine to provide the acidic ingredient that is necessary to soften the tissues of the meat. Fresh pineapple juice is an excellent ingredient for a marinade because it contains a powerful natural tenderizers, the enzyme bromelin, which is very efficient in breaking down protein. This enzyme is destroyed if it is heated, so when using pineapple juice for the purpose of tenderizing meat, the juice must be fresh. (Any previously cooked or canned pineapple juice has no effect on tenderization.) I prefer pineapple juice when you are grilling with mesquite, tobasco and BBQ sauce because it won't conflict with the taste. Important points to remember when using a marinade: * Quantity: The marinade should totally cover the meat in order for it to work effectively. * Soaking Time: When using tender cuts of beef, a soaking time of 2 hours or less is all that is required because the marinade is used basically to flavor the meat. Tougher cuts of beef should be soaked in the marinade for several hours or overnight in order to tenderize the meat as well as flavor it. * Refrigeration: Always marinate beef in the refrigerator. * Proper Containers: Since the marinade contains an acidic ingredient, do not use metal bowls. It is best to use containers such as glass or plastic bowls or plastic bags that can be sealed. * Reuse: DO NOT reuse the marinade because it may contain bacteria from the raw meat. If you decide you want to use it as a basting liquid or sauce boil it first.

Answer 6

your boss is right
yes, its cutting against the grain before its cooked

Answer 7

Did you already tested out Eating for Energy (120 raw food diet recipes) program? Try in this website : http://StayEatingRaw.com/Info . It may extremely manage one and all!