can anyone teach me in words how to cut meat "against the grain"?

Answer 1

If you take a piece of meat, and it falls apart or tends to split in a certain direction, you would cut perpendicular to that direction (across it, not with it).

Answer 2

The grain of the meat is the direction that the sting-like fibers of the muscle run. With a certain cut of meat, like this flank steak, it is very important to cut the meat against the grain. If you cut the meat parallel to the grain the meat, even if it is cooked properly, it will be stringy and fibrous. To get the most from this steak, a brisket, London broils, and other tougher cuts, always cut them against the grain.

To get nice broad slices, hold a fork at about a 45-degree angle. Use a thin slicing knife and follow the angle of the fork as you cut against the grain. The deeper the angle the wider the cuts. Continue down the steak until it is cut into even slices. It is best if the slices are very thin.


Cara

Answer 3

When you look at a steak or chicken for instance , it has a grain like wood does so you cut across this grain . it makes it easier to eat .

Answer 4

Think of a large muscle...
the lines (striations) that run the length of the muscle are referred to as the grain...
With the muscle laying on a table, the lines running left to right, cut across the lines and through the muscle (loin of meat)...
determine the thickness of steak you need and make all of your cuts as you work your way down the length of the muscle...

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Answer 5

Get a guide from google.