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Here’s how to slice against the grain so your hard work doesn’t go to waste. ... cutting against the grain could actually cause the meat to fall apart and create an unpleasant texture. You ...
The "grain" refers to the alignment of muscle fibers in the meat. When you cut with the grain, those long fibers remain intact, resulting in chewier, sometimes stringy pieces.By slicing against ...
The proper way to slice your steak to make it up to 4x easier to chew.
2. Prepare the Meat: Cut the beef into 1/4-inch-thick slices, either with or against the grain. 3. Marinate the Meat: Add the beef to the marinade, a few slices at a time, stirring well to coat each slice with the marinade. Cover and refrigerate for 6 to 8 hours. 4. Dry the Meat: Preheat the oven to 200°.
Flap meat is a thin, fibrous and chewy cut that is marinated, cooked at high temperature to no more than rare and then cut thinly across the grain. [2] In many areas, flap steak is ground for hamburger or sausage meat, but in some parts of New England (US) it is cut into serving-sized pieces (or smaller) and called "steak tips".
An accordion cut is a technique in butchery, similar to butterflying, in which a thick piece of meat is extended into a thin one with a larger surface area.A series of parallel cuts are made from alternating sides of a roast almost all the way through, creating "hinges" which allow the meat to unfold into a long, flat, piece.
Always slice against the grain of raw meat. Slicing on the grain can make the meat tough to eat. FotoDuets/Shutterstock. In general, always slice against the grain when it comes to cutting raw meat.
Beef is classified according to different parts of the cow, specifically "chest lao" (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and diaolong (a long piece of meat on the back of the beef back), "neck ren" (a small piece of meat protruding from the shoulder blade of a beef) and so on.