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I did a brief stint in a meat department. That first cut you're showing is against the grain. Steaks by definition are cut against the grain as a cross-cut. You cut them just fine, but you're mixing up your lexicon. When dealing with pre-cut steaks, you do not need to worry about the grain. It is only when working with whole muscles, like a roast or skirt steak that you need to worry about the grain.
For reference, think of why salmon steaks are called steaks.
itss soooo good in my opn the best flavored steak
Looks like a perfect steak
This is pork.
Everyone knows you cut with the grain for more tenderness not against it
Delicious
The best cut bang for your buck
To raw
"They are cheaper than ribeye and strips" gosh how I wish this was the reality here in Brazil, here picanha is SUPER expensive, literally way more than a ribeye and a strip steak, I never buy piranhas because of the price, plus, I prefer ribeyes over picanha anyway so, but they are rly expensive here in brazil
Fat cap is like butter. My favorite cut second to outside skirt.
Brazil's number one cut.
Самую дорогую мяссо испортил.