How to Slice Meat Against the Grain

How to Slice Meat Against the Grain

Ah, the delicious flank steak. This cut of steak comes from one of the toughest muscles on the cow, but it has some of the best flavor on the animal. Flank steaks are also great candidates for a long bath in a delicious marinade. Marinade them in some lime, garlic, cilantro and jalapeno and I bet most of those slices won’t even make it to your grilled fajita bar!

Sorry, I got a little excited there, back to the point. We all have probably heard, or read on our grilling recipes, that tough muscles like flank steak or tri-tip roast should be sliced thinly against the grain. Most people probably give up on these tough cuts after eating slices that weren’t properly cut against the grain. The concept of slicing against the grain is to shorten the actual muscle fibers so that they are easier to chew. If you slice with the grain, those muscle fibers are really long and tough to chew. Think of a rubber band. If you (for some odd reason) wanted to consume a rubber band, would it be easier to chew up long strands or short? One might argue that you wouldn’t be able to chew even the short bands, but one might also admit you wouldn’t choke as easily as on the longer bands. Nonetheless, you get the point!

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