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Videos View All. Fine Cooking Magazine. All Rights Reserved. Sign Up Log In Follow. Steak muscle fibers are tougher when you leave fully or mostly intact.
On the other hand, when those fibers are cut up before eating, steak is much easier to chew and more tender. Slicing with the grain means long bundles of intact muscle fibers will need to be torn apart by your teeth, resulting in a tougher chew. The tougher the muscle fibers, the harder it is to chew your meat. But when you slice against the grain, you give your teeth a major head start. Instead, your teeth can simply separate these pre-cut bundles from one another, a much easier task.
To illustrate, think of how touch it would be to shred a three-foot long length of rope. Then think of how much easier it would be to shred that same rope if it was cut into one-inch sections. Remember that slicing against the grain is important both before and after cooking. Slicing against the grain is easiest with tougher cuts of meat, where the bundles of muscle fiber are more prominent and easy to spot.
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