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1. www.foodandwine.com › how-to-cut-steak-againstHow to Cut Steak Against the Grain to Prevent Chewy Meat

   www.foodandwine.com › how-to-cut-steak-against

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   5 days ago · Simply put, smaller muscle fibers are easier to chew than larger ones. This is especially important for slightly tougher cuts like flank steak, skirt steak, picanha, and brisket. Slicing your meat ...

2. www.masterclass.com › articles › most-tender-steakTender Steak Cuts: The 5 Most Tender Cuts of Steak

   www.masterclass.com › articles › most-tender-steak

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   Jan 26, 2022 · 5 Tender Steak Cuts. Home chefs have many options when seeking a cut of meat that combines hearty beef flavor with a tender consistency. Consider trying different cuts—both expensive cuts and budget options—to find your favorite cut of steak. 1.

3. justcook.butcherbox.com › cutting-steak-dont-ruinThe Right Way to Cut Steak Right: Against the Grain

   justcook.butcherbox.com › cutting-steak-dont-ruin

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   • What’s The Grain?
   • Cutting Grass-Fed Steak
   • Use The Best Knife For The Job

   The “grain” of a steak refers to the direction that the muscle fibers run. If you look at a raw steak close up, you can see the lines of the fibers; that’s the grain. No matter what steak you’re working with, it is crucial to slice against that grain. If you’re uncertain, pick up a skirt, flank or hanger steak—these have more pronounced long muscle...

   See full list on justcook.butcherbox.com

   It’s even more important to cut against the grain with grass-fed beef. “Grass-fed, grass-finished cuts of beef will be significantly less forgiving to an improper cut,” says ButcherBox Chef Yankel Polak. “It’s leaner, to begin with, and the cows have lived more active lives. Their muscles will be more developed than grain-fed cows, who spend a sign...

   See full list on justcook.butcherbox.com

   The best knife for slicing a steak is a flat blade, a chef’s knife, or a slicer. “At least double the length of the width of the surface area of the meat,” is Chef Yankel’s rule. “This will allow you a smooth motion while slicing,” he says. “Don’t press down hard or struggle with the meat. Using a sharp knife, draw the blade smoothly across the sur...

   See full list on justcook.butcherbox.com

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5. www.thekitchn.com › heres-exactly-how-to-sliceHow to Cut Any Meat Across the Grain - Kitchn

   www.thekitchn.com › heres-exactly-how-to-slice

   Dec 8, 2023 · Quick Overview. How to Cut Meat Across the Grain. To cut meat against the grain, first pay attention to the striations in the meat. Lay the meat flat on a cutting board. You’ll see that “the grain” appears as small lines going from left to right (or up and down), with some marbling throughout.

6. www.kansascitysteaks.com › all-about-steaks › expertHow to Cut a Steak | Kansas City Steaks

   www.kansascitysteaks.com › all-about-steaks › expert

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   If you are carving a bone-in steak, cut along the bone and pull the meat away. Take a good look at your steak and note which direction the fibers are running. Slide your knife back and forth across those fibers — across the grain — cutting your steak into slices.

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     Round Cuts: Beef Education Butcher Series

     5 Mar 2016

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     How to Carve a Steak

     7 May 2019

     85 views

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     How to cut Beef Top Round London Broil, top round steak, top round roast

     21 Mar 2019

     29.1K views

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8. oureverydaylife.com › carve-bottom-round-roastHow to Carve a Bottom Round Roast Into Steaks

   oureverydaylife.com › carve-bottom-round-roast

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   Nov 17, 2017 · It's important to recognize that steaks cut from a bottom round aren't suitable for just slapping on the grill. The round is a lean and relatively tough cut, and it works best when it's slow-roasted or slow-cooked in liquid - a technique called braising -- until it's fork-tender.

9. goldensteer.com › how-to-properly-carve-a-steakHow to Properly Carve a Steak - goldensteer.com

   goldensteer.com › how-to-properly-carve-a-steak

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   Aug 11, 2021 · Once your steak comes off the grill or out of the pan, you need to hold off on carving it right away. Giving the meat a chance to rest lets the juices flow back into the fibers so that when you cut into it, you end up with tender, juicy slices instead of a pool of liquid on your cutting board.