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  2. This is so true. Unfortunately when I was a meat cutter, there had a "rule" that we always cut steaks against the grain. I brought up this topic, Picanha HAS to be cut with the grain. Some ole woman in charge said she has never heard of that rule, and claimed she has "7 years experience" in the profession. Even threatened to give me a formal write up over it 😂😂 What a joke

  4. With all respect the experiment is flawed! You should not even look at them when they are raw and you should not nowhere close to it when its cooking! The orientation itself gives different scents! You have to do this again please

  14. All of the loin steaks (ribeyes, fillets, ny) are cut against a grain that runs basically like a tube parallel to the spine of the animal. We’re working within essentially a cylinder or circular geometry. So, on the plate, there is not really a way for us to do the Final Cut against the grain. Also why thinner loin steaks can feel a bit more tender.

    Steaks cut from roasts like a rump cap (this is where my knowledge falls apart) or many different roasts from the rump or chuck are unique in that once they’re seamed out you have grain that runs basically like a bunch of parallel lines on a plane. More directions you can slice and dice to shorten the muscle fibers (the desired outcome from cutting against the grain).

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