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You’ve probably heard people say “always cut against the grain” but why? The grain is the direction the muscle fibres run through the meat. When you slice against it, you shorten those fibres, making every bite more tender and easier to chew. Cut with the grain, and those long fibres stay intact, which can make the steak seem tougher than it really is. That said, if you accidentally cut with the grain, it’s not the end of the world. A great steak is still a great steak. Cutting against the grain
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