Slicing meat towards the grain is a method used to enhance the tenderness and taste of the meat. The grain refers back to the course of the muscle fibers within the meat. Once you reduce towards the grain, you’re reducing throughout the muscle fibers, which makes the meat extra tender and simpler to chew.
There are a number of advantages to reducing meat towards the grain. First, it makes the meat extra tender. It’s because if you reduce towards the grain, you’re breaking down the muscle fibers, which makes the meat extra tender and simpler to chew. Second, reducing towards the grain can assist to enhance the flavour of the meat. It’s because if you reduce towards the grain, you’re releasing the juices from the meat, which can assist to reinforce the flavour. Third, reducing towards the grain can assist to cut back the quantity of shrinkage that happens throughout cooking. It’s because if you reduce towards the grain, you’re creating smaller items of meat, that are much less more likely to shrink throughout cooking.
