Confused about how to slice against the grain? Don’t worry, we’re here to help!
In this video, our resident chef Ben Higgs demonstrates the importance of cutting meat against the grain. Ben uses various beef cuts (including oyster blade, whole rump and flat iron steaks from our Riverine Tender Cut Beef range) to demonstrate, and uses a piece of string to explain grain in a visual & easy-to-understand manner.
Meat is muscle, and as a result, it contains muscle fibres – referred to in the meat industry as ‘grain’. It doesn’t matter whether you are slicing raw steaks from a whole primal [link to rump post] or slicing grilled steak to serve – if you slice the meat alongside these muscle fibres, it makes for a tough and stringy portion of beef. If you slice against the grain – and therefore shorten the muscle fibres in your beef cuts – you will achieve much more tender eating quality.
If you purchase nice beef, make sure you cut it in a way that ensures a nice mouthful! Find out everything you need to know in the video below: