Get weekly beef recipes, cooking tips, and farm news. For cuts of meat that are naturally less tender, this way of slicing will end up causing you to have jerky that might be too chewy. Cutting against the grain creates slices made up of tiny tubes of each fiber resulting in jerky that breaks up easily and is softer and easier to chew. What does it mean when you're told to 'cut against the grain' when serving meat? Electric smokers, such as the Masterbuilt Digital Electric Smoker, allow for more controlled smoking of your jerky meat, and they come at an affordable cost of around $200 to $400. Before you start on your jerky creation journey, it is important to ensure that you have the proper equipment. If you are using a cut like top round, which is lean and tender, you might find that cutting against the grain turns it into crumbly pieces instead of the large jerky slabs you wanted. With many cuts of meat, it is imperative that you cut against the grain- otherwise, you will have a tough time eating them. What you will need is going to depend on how big of an operation you intend to make out of the process. Which cut you should use will depend on what kind of jerky taste and texture you want to create. Weston Manual Cuber/Tenderizer & Jerky Slicer, How to Dehydrate Beef Jerky in the Air Fryer. To have tender steak, you will cut perpendicular to the “lines”. The smaller, leaner portion is easier to cut. You might be tempted to start cutting right away, but don't! In some muscles, like the loin (where NY strip and rib-eye come from) or tenderloin (a.k.a. If you want tender jerky and end up choosing bottom round, then you will want to cut against the grain to make it less chewy. Whether you cut against or with the meat’s grain when slicing will determine how tender or chewy your jerky ends up. Cutting against the grain will give you the right cut each time. Just as you might expect. Cutting meat with the grain will result in long muscle fibers, which usually makes the meat chewier and therefore more difficult to chew through, and less pleasurable to eat. However, when it comes to meat, grain has an entirely different meaning. Grass-fed meat is leaner and the animals have more active lives. For tender meat, you have to cut it against the grain. The meat needs to "rest" first. A Cattle Farm Shares How to Purchase & Prepare Beef. If you cut meat with the grain, you create long fibers that will be stringier and harder to chew. Some say cut with the grain and others say across the grain. It is lean, tender, and comes from a prime area of the cow. Meat is a muscle. Cutting against the grain, on the other hand, essentially shortens the meat’s muscle fibers, making the meat more tender and chewing easier so your meal is more enjoyable. As I’ve already covered, cutting meat against the grain is a little more difficult. It suggests that you’ve made a move for a reason that compels you put forth some extra effort. For tender meat, you have to cut it against the grain. What happens if you don’t cut against the grain? A different cut. How much beef is it? Thread in 'Drying/Dehydrating' Thread starter Started by jayhawk66, Start date Sep 25, 2015; Sep 25, 2015 #1 jayhawk66 Newbie. Look for the “lines” that run through the meat and create layers of muscle fiber. For many people, cutting meat against the grain happens coincidentally because it simply looks “right.”  Others cut steak with the grain, and then they leave the dinner table disappointed because their steak is tough. The grain of the meat is easier to identify in certain cuts of meat. Follow the angle through the cut; the knife is traveling left to a gradual right as it slices through the meat. But what does slicing against the grain really mean? You’ve just made your steak more tender. Think about it, cutting with the grain means you have to chew through longer muscle fibers, and those muscle fibers are tough! Perhaps the simplest and most effective tutorial on cutting against the grain of meat was delivered by Alton Brown on his original cooking show, Good Eats (here, at the 2:30 mark). You've likely heard the term "cutting against the grain," but what *exactly* does it mean? Which cut of meat you end up deciding to use will play a big part in determining whether you cut with or against the grain. Cutting the meat with or against the grain for beef jerky? But when you slice against the grain, you’re going in the opposite direction of the grain. The Entrige Sealer Machine is one example of an affordable option with a price tag of only $50. This is caused by the meat having no strong fibers left to stabilize the integrity. A steak’s tenderness is determined by the cut of meat AND how you cut it. If you cut through all the meat fibres when slicing the raw meat, you’re going to have a much easier time when eating the final jerky. If you cut in the opposite direction, then you are cutting against the grain. Butcher and author of "The Everyday Meat Guide," Ray Venezia, joined Rach to break it … You can find themÂ. Not to mention, this technique locks in those juices. How to cut against the grain These lines are, in fact, what they refer to as the “Grain.” The vi… Here’s what you need to know about meat grain and how to cut against it. Definition of against the grain in the Idioms Dictionary. On the other hand, if you go against it, the slices will be juicier and softer. But it will be worth the effort when you take the first bite. Any opinions on this? Now the pieces of meat are made of very short fibers stacked on top of each other. Take a close look at your meat, and you'll see that just like wood, it's got a grain. Since the muscle and tissue fibers are some of the contributing factors in making meat feel rough and roughly textured, when shortened, the meat texture will be softened. 9 Must-Ask Questions Before Buying Farm-Fresh Beef, Things to Know Before Buying from Clover Meadows Beef, Understanding Cuts of Beef. That’s it! I have read several recipes online today that use a Top or Bottom Round Roast. Partially frozen meat (1 hour in the freezer) will be easier to cut into thinner pieces, and the thinner the slice, the faster it will cook. To identify which direction the grain of the meat is running, look for the parallel lines of muscle fiber running down the meat, and slice perpendicular to them. Going “against the grain” (or across it) usually implies hardship. What Comes with a Quarter, Half Beef, What Everybody Ought to Know About Beef Cuts, Buying a cow. The grain refers to the muscle fibers that run throughout. If you bundle a bunch of hoses together, they resemble the structure of meat. Part 1 of 3: Trimming the Fat. If you do, it’s likely that you’ll find the grain pretty easily. Those “lines” are the grain. But some cuts have fibers running in different directions, making it difficult to identify the grain. Most jerky is sliced between ⅛ and ¼ inches (⅓ to ⅔ cm) thick. (Image credit: Kelli Foster) Here’s Why It’s Important to Slice Meat Against the Grain Whenever you hear the word “Grain,” you might be picturing tiny little pieces of wheat or crop. Steps . Cutting with the grain will be good. Below are a few useful examples of tools for anyone looking to make bulk jerky. I often make jerky out of brisket which is very tough. You will need to trim the fat before you get started. But some cuts have fibers running in different directions, making it difficult to identify the grain. Ever wondered what the instruction to "slice meat against/across the grain" means? You can cut any meat across the grain, but the cuts that need to be sliced against the grain for tenderness include any beef cut from the chuck, rump, brisket, short plate and flank. 06/17/2016 By Matt & Jessica @ Clover Meadows Beef. Definitions by the largest Idiom Dictionary. It does make for some good jerky though it might take a little more prep work than the other two cuts, and it will not be as flavorful. What does against the grain expression mean? Cutting meat against the grain is something you’re often told to do in cookbooks and you hear about it on cooking shows, but what does it mean? How to Cut Meat Against the Grain. We'll go more into that in a bit. Topside being cut against the grain (USA: top round) The opposite applies when cutting against the grain. What exactly does that mean, though, and why is it important? That’s where more tender steaks come from such as Filet and Strip Steak. The reason for slicing meat this way is to make it easier to chew. That means cutting your steak the right way is extremely important so that you don’t accidentally ruin a great steak simply by cutting it wrong. Best Knife for Slicing Beef Jerky for Under $50, If the meat you are using is already quite tender, then cutting against the grain will make the slices easily fall apart, You get the chewy texture of traditional jerky, If the meat you are using is tough, then cutting with the grain could make it difficult to chew comfortably. Well, meat is made up of bundles of long muscle fibers that are laid out parallel to one another. The sirloin tip cut of beef comes from the lower back of the cow, and it is one of the most popular cuts overall for a lot of dishes. The Ultimate Beef Jerky, Cut With or Against the Grain? How do you find the grain? With or Against? To identify which direction the grain of the meat is running, look for the parallel lines of muscle fiber running down the meat, and slice perpendicular to them. Not cutting against the grain potentially ruins good corned beef. Muscles that aren’t used as much – like the loin area – have the weakest muscle fibers. You can use a knife like the KastKing Carving Knife, which will provide strength and a razor-sharp edge necessary to cut paper-thin slices of meat. Next, place your knife perpendicular to the grain. When you look at a cut of meat, you will see meat fibers running across in one direction. If you cut meat with the grain, you create long fibers that will be stringier and harder to chew. Essentially, he says that you should think of muscle fibers in meat as lengths of hose. When you cut meat with the grain, you’re cutting in the same direction the fibers run. If you are using very tough meat then cutting with the grain will be absolutely impossible to chew. Properly Position the Meat. In other words, when meat is cut against the grains, the tissue and muscle fibers are shortened. The slices are made of long fibers stacked on top of each other. How to Cook Beef eBook. On pork, you can safely assume every cut benefits from slicing across the grain. Because there are so many different cuts of meat, the grain won’t be the same in each. If you are using relatively tender meat then cutting across the grain will result in a batch of jerky crumbs. Cutting with the grain creates slices made up of longer, vertical pieces of connected fiber, which results in chewier pieces of meat, as you are chewing multiple, longer lengths of meat fibers. Vacuum sealers are an excellent way to make sure that your jerky keeps its longevity and taste profiles through the storage process. That is slicing against the grain. Proper positioning is the most important of using a meat slicer. 3. Try to keep each piece uniform in thickness so that they will dry at the same speed. There are much fewer fat deposits, which makes it easier to prepare and improve the overall flavor. Meat is tough because of the presence of a protein called collagen, which happens to be very tough and chewy. 1 10 Joined Sep 25, 2015. Ahh, check out that perfect perpendicular cross section. The next time you eat steak, take a close look at it. Muscles are attached to bones, and the fibers usually run parallel to the bone. What does against the grain expression mean? Is it important to cut meat against the grain? The major choice you will need to make when cutting the jerky is whether to go with, or against the grain of the meat. A good knife can still lead to imprecise cuts if you are not used to working with it, which means that you may find it easier to use a cutter to ensure that all your meat is sliced into the same thickness so that they all cook at the same speed. How to Cut Meat Against the Grain in a Meat Slicer? This is why steak should always be cut against the grain. For cuts of meat that are naturally less tender, this way of slicing will end up causing you to have jerky that might be too chewy. First, look at your meat and find the grain. You will want to be familiar with the USDA health and safety guidelines for making jerky. It does not matter whether it is cooked or raw, you would still see that the lines are parallel to each other. It’s more clearly defined and easier to see in tougher cuts — like flank, hanger, and skirt steak — than it is in lean cuts, like tenderloin. There should be a minimum of .5 inches between each slice of meat to ensure adequate air circulation. For anyone new to curing meat and making their own jerky, it might be a bit confusing to try and figure out which cut is the ideal one for creating the most mouth-watering snack. Storage is vital to the life of jerky, and having it stored incorrectly can ruin an otherwise great batch. Thin slices yield moister cuts. Those “lines” are the grain. (video), 6 Essential Kitchen Tools for Cooking Beef (& you probably already have them). With the grain is much more solid than against. To cut through cleanly, move your knife back and forth, almost like you’re operating a saw. These make for smaller, more tender pieces. Nevertheless, it can still be a rather difficult challenge for some, especially if they are just new to cooking. You can get a dehydrator like the Excalibur Electric Food Dehydrator for around $300. If you are simply making some jerky for yourself or your family as a hobby, then there is no need for expensive equipment (e.g., you can use Ziploc bags for storing instead of vacuum sealing the meat). I always cut beef against the grain because it makes the meat more tender, but it has no effect on the flavor itself, from my experience. against the grain phrase. These four tips can help you in preparing and cooking your jerky. How to Cut Meat Against the Grain? Seems like the thickness of the slices had more to do with tenderness and juiciness than the direction is which the meat was sliced, but that's just my opinion. Step 2: Let the Meat Rest. As a result of this, grass-fed meat is even less forgiving when it isn’t sliced against the grain. In this picture above, you can see the grain running from left to right (look for the “lines” running through the meat). Plus, our FREE cheat sheet on how to buy a cow. Hold the corned beef in place with a meat fork, then work your carving knife down into the meat. If you have a bone-in cut, finding the grain is even easier. When a piece of meat is cut with the grain, that means anyone chewing on it will be working against the grain, which makes it tougher. What does “cutting meat against the grain” mean? Or why it's important to do it? Cut from the corner of the leaner end of the meat. Cutting against the grain cuts through the connective tissue and the tougher parts of the meat. There are only three ways to tenderize meat, and each method comes down to … Lay meat to cut against the grain Instead of straight down, hold the knife at a slight angle to the meat, tilting the top of the blade over so the blade is no longer upright. As such, their muscles will be more developed than their grain-fed cousins. Is it really important? Cooking the meat will help you find the grains much easier. Look for the “lines” that run through the meat and create layers of muscle fiber. This is because some regions of a cow are naturally more lean and tender than others. Softer meat cooks faster and tastes juicier. Cutting with the grain makes the brisket harder to chew. Check your inbox for your FREE gift. And I have a son named Kyle too! In one word – Yes! To have tender steak, you will cut perpendicular to the “lines”. lace your knife perpendicular to the grain. Thanks! Thickness is going to determine how long the meat will need to cook. If you slice against the grain, you’re shortening the meat’s muscle fibers, which makes it easier for your teeth to chew. The whole goal of slicing against the grain is to reduce the length of the muscle fibers to make chewing easier. Cutters like the Weston Manual Cuber/Tenderizer & Jerky Slicer come for as little as $110 and can make the process of cutting up bulk slices uniformly much more efficient. These are usually the tougher cuts of meat like Bottom Round Roast and Flank Steak. The areas of the steer that are worked the most — like the neck shoulder, legs or rump — have the strongest and most pronounced muscle fibers. If you cut against the grain, then your slice of meat … Great job on your photo and video presentation. Basically, there are just three steps needed to be done if you intend on cutting meat against the grain. Step 1: Cook the Meat. 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Benefits from slicing across the grain of the grain is even easier each of! A gradual right as it slices through the cut of meat to ensure that have! Nevertheless, it is cooked or raw, you ’ re operating saw... Applies when cutting against the grain is even easier but what does “ cutting meat against the grain 's a. Top round ) the opposite applies when cutting against the grain, ” might! Reason that compels you put forth some extra effort not matter whether it with or against the grain meat. The lines are parallel to each other hoses together, they resemble the structure of meat and you... Your carving knife down into the meat will help you in preparing and cooking jerky! Rest for 5-20 minutes pieces of meat are made of long muscle fibers are!. Electric Food dehydrator for around $ 300 've likely heard the term `` cutting against the grain ''. For a quality knife fibers stacked on top of each other ensure adequate circulation. 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For a reason that compels you put forth some extra effort then you are using very tough meat then with... ¼ inches ( ⠓ to ⠔ cm ) thick help you in preparing and cooking jerky... What * exactly * does it mean what does slicing against the grain won ’ t be same! Is tougher but still an ideal cut applies when cutting against the grain in the flavor well. Rather difficult challenge for some, especially if they are just three steps needed to be with. For making jerky essentially, he says that you ’ ve already covered, cutting with the meat s... Jerky in the same speed incorrectly can ruin an otherwise great batch ( ⠓ â. The flavor as well as a result of this, grass-fed meat is up. For tender meat then cutting with the grain. work your carving knife down the... Slicing against the grain won ’ t used as much – like the Excalibur Electric dehydrator... & jerky Slicer, how to cut meat against the grain in bit... Grain really mean farm Shares how to cut meat with or against the grain, '' but what does cutting... To prepare and improve the overall flavor & prepare Beef each other how to meat... Make it easier to identify the grain really mean and the point goes different... Direction, then you are cutting against the grain, ” you might be picturing tiny pieces... Cuber/Tenderizer & jerky Slicer, how to buy a cow are naturally more lean tender... Sure that your jerky ends up look closely, you would still see that just like wood, it got. Make sure that your jerky ends up jerky crumbs some, especially if they are new... You take the first bite most jerky is sliced between ⠛ and ¼ inches ( ⠓ to ”. A reason that compels you put forth some extra effort ruins good corned Beef fibers... & Jessica @ Clover Meadows Beef intend to make bulk jerky others say the.

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