How To Cut Any Type Of Meat Against The Grain

Did you know that slicing meat with or against the grain can affect the flavor and texture of the meat? This guide aims to demystify what the grain is and how you can identify and slice against it for optimal results in your cooking.

WHAT IS GRAIN DIRECTION?

Meat contains muscle fibers, which run in a specific direction. Working with grain direction can help you achieve more texture and tenderness when preparing meat. When you cut against the grain, you're shortening the muscle fibers. When you cut alongside the grain, you're leaving the muscle fibers intact, resulting in a more chewy experience. The direction of the grain can enhance the flavors of the meat and determine how you should cook your dishes.

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WHY IT'S IMPORTANT TO SLICE MEAT AGAINST THE GRAIN

You can control many aspects of a protein based on how you slice it, including the texture and taste. As mentioned, by cutting against the grain, you are shortening the muscle fibers. This creates meat that's more tender and easier to chew. It will require less effort to bite through the meat. Furthermore, shortening the muscle fibers makes it easier for the meat to absorb flavors and seasonings rather than just leaving them sitting on the surface. Slicing against the grain also ensures your meat is cooked consistently throughout. When you slice the meat along the grain, some parts may be undercooked, whereas others may be overcooked.

TOOLS NEEDED

When you choose to cut against the grain, you will need the right tools to achieve precise cuts. Here are some tools that can make the job easier.

CHEF'S KNIFE

One of the best tools is a chef's knife, like our Gyuto Executive Chef Knife. The long, sharp, 15-degree-angled blade will allow you to make long, smooth, and precise cuts. The straight edge can be used for softer meat. In addition, the tapered blade lets you make rocking and slicing motions when you cut.

HOW TO CUT FLANK STEAK OR SKIRT STEAK WITH A STEAK KNIFE

With their sharp, serrated blades, steak knives are another ideal tool for cutting meat like flank or skirt steak against the grain. Our Kaze VG10 Damascus Steel Steak Knives cut through any kind of steak effortlessly. The 12-degree double-beveled blades ensure precision and accuracy without shredding or tearing the steak.

Our steak knives are ideal for small or large portions, too, whether you're serving flank steak or skirt steak. And with a blade made out of a VG10 super-steel core, you won't need as much arm power to cut through meat.

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CUTTING BOARD

Cutting boards are an essential tool for cutting meat. At Seido Knives, you can't go wrong with our Gourmet Acacia, End Grain Cutting Board. Our sturdy cutting board, made from acacia wood, provides an easy-to-clean surface and rubber feet for stability. The large size will also accommodate all meat sizes.

HOW TO CUT AGAINST THE GRAIN: BEST PRACTICES

When cutting against the grain, there are important steps you should follow if you want the right texture and tenderness. Here are three essential steps.

STEP 1: IDENTIFY THE DIRECTION OF THE GRAIN

Once you lay the meat on the cutting board, take a minute to determine the direction of the grain. You will see long lines running through the meat; this is the grain.

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STEP 2: CHOOSE THE RIGHT KNIFE

Next, you will want to choose the right knife. Choose one of our chef's knives if you have a large piece of meat, such as lamb or pork. If you're practicing how to cut skirt steak or other pieces of meat, our steak knives should give you precise cuts.

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STEP 3: SLICE PERPENDICULAR TO THE GRAIN

Once you have your knife and you can see the grain, make perpendicular slices. If the grain goes from left to right, then slice from top to bottom.

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DIFFERENT TYPES OF MEAT

At Seido Knives, we offer a variety of knives to meet your needs. Here are the different types of meat our chef's knives and steak knives can effortlessly cut through.

• Beef
• Pork
• Poultry, like chicken or turkey
• Lamb
• Game meat, like venison or wild boar
• Veal
• Brisket
• Sausage
• Deli meats

FINAL THOUGHTS

When you're thinking about how to cut steak or any type of meat, some techniques can elevate your dishes. Cutting against the grain will give you tender pieces that allow all your seasonings to penetrate the meat better

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