Have you ever noticed that in most beef recipes, you are told to cut your meat “against the grain”? Have you ever wondered why this step is so important? Do you wonder what the grain is and how to cut against it? And what are the best tools to do so?
To start, I am going to answer the question, “What is the grain?”.
All meat, including beef, is made up of fiber bundles that make for a strong muscle in the animal. That muscle allows the animal to move as it needs. When the animal is butchered, the muscles are processed into cuts of meat to be consumed.
The grain is the alignment of the fiber bundles in that cut of meat. To ensure that you have palatable and easy to chew bites of meat, you need to cut against the natural alignment of those fiber bundles. If you cut with the grain, you end up giving your jaw an unnecessary workout.
Another reason that cutting against the grain is so important is how it fires up and starts the digestive process. By cutting those fibers down into smaller pieces, your teeth are better equipped to break down the meat in a safe form to swallow, allowing proper and maximum nutrient absorption.
Now that you know what the grain is, how exactly do you locate it on the cut of meat?
You only need two sharp objects. A sharp eye to find those fiber bundles and a sharp, non-serrated slicing knife.
And that is it!
By finding the grain of your cut of beef, and cutting against it, you are well on your way to enjoying a tender cut of beef. Without worry of overworking those jaw muscles.
Now that you know all about cutting your beef properly, head on over to the shop and purchase the best Nebraska-raised, dry aged beef.
The experiences she had through the Engler Program and as a Nebraska Beef Ambassador revealed an opportunity in the beef industry. Esch, a senior animal science major, realized there was a disconnect between many producers and their consumers, and she decided to start her own farm-to-table beef supplier: Oak Barn Beef. It officially became a limited liability company in 2018.
The good news is that unless a doctor says otherwise, you do not have to cut beef completely out of your diet. You just need to readjust what parts of the cow you are preparing. And instead of purchasing a perfectly marbled ribeye, you might consider a leaner sirloin instead.