Going Against the Grain

Why is it important to cut meat against the grain? Picture hundreds of tiny elastic bands that all run in the same direction. If cut with the grain (i.e. in the same direction), you’d be left with long, stringy strands. Now, imagine cutting across the bands – they’d be smaller, easier to handle, right? The same principle applies to cutting meat against the grain. Some cuts (beef skirt, bavette and flank steaks) are more fibrous than others and, as a result, rely more heavily on being cut against the grain (otherwise, they’re super chewy and borderline inedible).