When I was a newlywed, I remember flipping the meat over about ten times trying to figure out where and what the grain was. When working with most beef, it is important to slice the meat across (or against) the grain of the meat. The meat is made of long muscle fibers all lined up in a row.
You want to slice across the muscle fibers (also called the grain of the meat) and break them into the smallest sections possible. By slicing across those fibers, the meat won’t be tough at all and it will be wonderfully tender. In this short video, I’ll show you how to find the grain of the meat and how to slice it, in order to get the most tender bites possible.
