- 1). Place the meat on the cutting board. Inspect the surface of the meat. Locate the small fibers that hold the meat together. If the meat is raw, the fibers should be visible as slightly white areas, or by faint lines in the surface of the meat. For cooked meats, the grain may be visible as a textured pattern on the meat.
- 2). Cut a small piece of meat along the line you think is the grain. If the meat appears as small sections, rather than a long line, then you are cutting across the grain. Try cutting the meat the other direction and compare. The meat should look like it is one continuous piece of muscle, rather than broken into smaller sections.
- 3). Cut the rest of the meat along the grain once you have located the correct grain line. Use a gentle sawing motion to cut through the meat. Place the piece of meat on a plate to serve them, or in an airtight container for future use.
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