Sunday, November 23, 2014

How To Slice Meat Against The Grain

"Slice the meat against the grain" is found in the instructions for many recipes. You've probably seen that written countless times and if you didn't know how to find the grain, you might have guessed and crossed your fingers. When I was a newlywed, I remember flipping the meat over about ten times trying to figure out where and what the grain was.

When working with most beef, it is important to slice the meat across (or against) the grain of the meat. The meat is made of long muscle fibers all lined up in a row. You want to slice across the muscle fibers (also called the grain of the meat) and break them into the smallest sections possible. By slicing across those fibers, the meat won't be tough at all and it will be wonderfully tender.

In this short video, I'll show you how to find the grain of the meat and how to slice it, in order to get the most tender bites possible.

Check out these recipes to make the most of that perfectly sliced beef!


  1. I love these videos! Do you know if this principle applies to chicken too?

    1. Thanks, Sue! The muscle fibers in chicken aren't nearly as tough as beef, but it's still worth it to pay attention to the grain.

  2. what a good idea - a video - love seeing you in action Mary!

  3. Thank you thank you thank you. I've never known how to do this. Now I do!