Prepping Meat, Which Way to Slice?

Do you ever wonder which way to slice your meat when you’re prepping it? What makes it juicy rather than chewy and tough?

The secret is to slice it against the grain.

Let me explain. Meat muscles are arranged in one direction. If you cut parallel, or in the same direction that the meat strands line up, you’re going to be chewing the meat for a very long time.

That is why you should cut the meat against the grain.IMG_3434
This way, you’ll get short strands of meat that will be juicy and moist.

Cut the meat the same way if you’re slicing a cooked roast, or cutting any peice of large meat into individual servings.

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