how do you cut meat like tri-tip and steak against the grain? please try to explain as best as you can thanx?

Answer 1

I frost the meat. Not frozen but very cold. Then a sharp knife can cut as thin as you wish.

Answer 2

Cutting Steak Against The Grain

Answer 3

Carve Meat against the Grain The grain of the beef is the path that the component-like fibers of the muscle run. With a definite decrease of meat, like this flank steak, that's mandatory to decrease the beef against the grain. in case you decrease the beef parallel to the grain the beef, even whether that's cooked actual, it's going to be stringy and fibrous. To get the main from this steak, a brisket, London broils, and different harder cuts, continually decrease them against the grain. To get large large slices, carry a fork at a pair of 40 5-degree attitude. Use a skinny cutting knife and stick to the attitude of the fork as you decrease against the grain. The deeper the attitude the broader the cuts. proceed down the steak until that's decrease into even slices. that's appropriate if the slices are very skinny.

Answer 4

Whether cut into slices or chunks, meat should always be cut against the grain for maximum tenderness (unless a recipe specifically says otherwise). Lean meat is made up of long, thin muscle fibres joined together in bundles which establish its texture: fine-grained meat is composed of small fibres in small bundles; coarse-textured meat has large fibres in larger bundles. The grain of the meat is the direction in which these fibres run. Cutting against the grain severs these stringy fibres and makes the meat tooth-tender, while cutting the meat with the grain results in slices that are fibrous and harder to bite through.

Answer 5

Cutting Tri Tip

Answer 6

The easiest way is to chill it (almost freezing) and then do a pretty flat cut that cuts across the ends of the lines in the meat. If you have a messy piece where muscles come in various directions, take it apart along the usually obvious lines so that the smaller pieces has uniform grain and cut those.

Answer 7

The grain refers to the thin slivers of fat and muscle that run through the meat. Look for the direction that they are running, and then cut across the meat the opposite direction, as if making a grid.

Answer 8

Looking at your steak, if the grain of the meat goes horizontally, you cut it vertically to go across the grain.