How to Cut Beef Against the Grain

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.