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
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
It's just like cutting up a skirt steak. Grill it whole but then you cut into portions, turn it 90 degrees and then slice it into strips, against the the grain.
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).
Wouldn’t that work for any steak? What makes that particular cut special/different in this regard?
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
This experiment is flawed! Who agree, hit that
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
I don't eat it but you should not be even cook it to be fair
I’m going to point to the one… wait I couldn’t see which one it was!
Well, when you slice your steaks at the end, it's against the grain, right?
I love picanha.
FABULOUS flavour.
It's just like cutting up a skirt steak. Grill it whole but then you cut into portions, turn it 90 degrees and then slice it into strips, against the the grain.
Well if you're carving thinner than the slice of the steak, it makes sense lol
The cutting makes it after cook changes nothing. The cutting matters to the cook.
Think about how the teeth are cutting it
Redundency studies are always good
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).
Krme was there 😂😂
But then shouldn't we cut the sirloin with the grain too? 🤔
you are just eating different ends of the meat, of course the tip will be more tender… not a real challenge
HEY MITCH HANDS OFF THAT’S TOO MUCH FOR YOU.
I just wish I could understand the English language 😂😂…”Rum Cake”/“Rump Cap”
Lol he even did the diagonal cut on the "with the grain" to account for the grain
does anyone know what restaurant he’s in?
Dripping blood
The mouth of Sauron
Picanha Philly cheese steak sandwich.
Didn't he not have the blind fold on when he cut it and set it down? Lol you didn't have to blind fold yourself you knew which was which😂😂
As primarily a venison eater, this is a thing I've known for about 35 years; if the grain goes the "wrong" way, cut short bites and carry on.
🔥🔥🔥
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Why did you blindfold yourself AFTER plating the food it makes no sense
You butcher with the grain so that when they cut it while it’s cooked, it’s always cut against the grain
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I love the diagram!!!
Picanha melhor carne do mundo. Best steak ever.
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