what against the grain means

When I was getting into the world of meat, cutting against the grain was something I truly had no clue about and was truly mindblown after discovering how to optimize grain treatment. So what exactly is the grain and why should you cut against it?

1. What is the grain?

So the “grain” in meat pertains to the direction muscle fibers go. You may notice that this grain is way more visible in particular cuts, for example you can clearly see the direction of muscle fibers on a flank steak. On a more tender cut, you might try looking for the grain and realize it’s really difficult to find it like on a tenderloin steak for example.

2. Why slice against the grain?

When it’s time to eat, slicing along those ‘straws’ or muscle fibres would mean your teeth would have to chew through them to break them down. If you slice against them at 90°, however, the
work is already for you. Slicing against the grain ensures maximum tenderness. Sometimes people think their steak was tough or of poor quality, but in fact they just sliced it wrong.

3. I can’t see the grain, where is it?!

The visibility of the grain varies from cut to cut. With primary cuts, since they are from a tender muscle that hasn’t worked as much, the muscle fibres are really fine, so they’re difficult to see. This can be seen - or not seen - in cuts like tenderloin (e.g. a filet mignon) for example, so you don’t necessarily have to care so much about how you cut those cuts as long as it’s pretty. However, in a secondary cut like tri-tip, flank or skirt steak, you can’t miss the grain! They are so clearly marked and run through the steak.

4. When should you cut against the grain?

Only cut against the grain when you’re about to eat, or if you’re preparing a quick dish like a stir fry, where you would want ready-to- bite slices of meat. If you’re preparing picanha steaks on a skewer, for example, slice them along the grain to start, and then when you’re slicing it tableside, cut against the grain.