Examine and identify the direction of the muscle or the grain on the beef carefully. The grain will run in one direction. Using a cleaver or sharp knife, slice the beef crosswise, or against the grain, into bite-sized slices. Personally, I get the best results when I cut or slice the beef at a slightly slanted angle. This ensures that I get a bigger piece of the tender, soft, and melt-in-your-mouth meat after it is cooked. It makes a big difference, so do not slice or cut the beef parallel to the grain or you might get a piece of meat that’s as tough as jerky after cooking.
Have you ever wondered why the same cut of beef would yield a completely different texture if cut incorrectly? Cutting or slicing beef against the grain is a basic technique that a home-cook should learn. The difference is tender and juicy beef versus rubbery and chewy beef. Cutting beef against the grain is the most critical step in preparing beef dishes.
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