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Cutting 'Across the Grain'

by Jennifer Armentrout

fromFine Cooking
Issue 58

Whenever you slice raw or cooked meat, you’ll get the tenderest results if you cut across the grain. Look closely at a piece of meat and you’ll see that the long muscle fibers run parallel to one another. Cutting across the grain means to slice perpendicular to the fibers, so the fibers in the cut pieces of meat become much shorter, making it easier to chew them. Certain cuts of meat that contain more than one muscle may have areas where the fibers run in different directions; watch out for these changes as you slice and adjust the direction in which you’re cutting if necessary.

Photo: Scott Phillips

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