I cooked a nice roast for my husband’s birthday and every slice was chewy. My brother-in-law took the knife, turned the meat, and the next slices were tender. Same roast.
What “The Grain” Means
Beef is made of long muscle fibers that run in one direction. You can usually see them as thin lines across the meat. That’s the grain.
The Trick: Slice Against It
Turn the meat so the lines run left to right, then slice across them, not along them. That cuts the long fibers into short pieces, so each bite is tender.
Slicing with the grain leaves long fibers, and you have to chew through them.
Where It Matters Most
- Flank steak and skirt steak
- Brisket
- Roast beef
- Steak for fajitas and stir-fry
More Tips
- Let meat rest 5 to 10 minutes before slicing so the juices stay in.
- Use a sharp knife.
- Slice thin for tougher cuts.
Frequently Asked Questions
How do I find the grain on cooked meat?
Look closely for the thin parallel lines, and cut across them.
Does it matter for pot roast?
Less, since pot roast falls apart. It matters most for sliced beef.
Same roast, a different cut, and a much more tender supper.
