
Cutting Against the Grain: What It Means and Why It Matters
Share
Ever wondered why your steak turns out chewy instead of melt-in-your-mouth tender, even when you’ve cooked it perfectly? The answer may not be your cooking skills, but your slicing technique.
It all comes down to one simple but often overlooked method: cutting against the grain. The "grain" refers to the direction the muscle fibers run in meat. When you slice against that grain, you shorten those fibers, making the meat easier to chew. But when you cut with the grain, those long fibers stay intact, resulting in a tougher, stringier bite.
Understanding this concept is key to unlocking truly tender meat. Whether you're cooking brisket, flank steak, tri-tip, or chicken breast, this technique is valuable for home cooks, grill masters, and kitchen pros alike.
In this blog, you’ll learn what the grain in meat is, why it matters, and how to cut it the right way.
What Is the “Grain” in Meat?
The “grain” in meat refers to the direction the muscle fibers are aligned. Just like wood has a visible grain that shows how the fibers run, meat has muscle fibers that run in straight or slightly wavy lines. These fibers are bundles of muscle cells held together by connective tissue.
How to Identify the Grain:
- Look closely at the surface of raw or cooked meat.
- You'll often see lines or striations; those are the muscle fibers.
- The direction those lines run is the grain.
What Does It Mean to “Cut Against the Grain”?
Cutting against the grain means slicing meat perpendicular to the direction of the muscle fibers, in other words, across the lines you see running through the meat.
Why It Matters
When you slice against the grain, you break the long muscle fibers into much shorter pieces. This makes the meat more tender and easier to chew, especially for tougher cuts like brisket, flank, or skirt steak.
What Happens If You Cut With the Grain?
If you slice with the grain (in the same direction as the muscle fibers), those fibers stay long, resulting in chewy, stringy bites that are harder to enjoy, even if the meat is perfectly cooked.
Why Cutting Against the Grain Matters
Cutting meat the right way can take your dish from tough and chewy to tender and delicious. Here’s why slicing against the grain is so important:
- More Tender Bites: Cutting across the muscle fibers breaks them up, making the meat softer and easier to chew.
- Better Flavor Absorption: Shorter fibers soak marinades, rubs, and sauces more evenly, giving you more flavor in every bite.
- Improved Texture: The meat feels smoother in your mouth and less stringy, especially for tougher cuts like brisket, flank steak, or skirt steak.
- Neater Presentation: Clean, even slices look better on the plate, great for steak dishes, roasts, or sandwiches.
- Faster Cooking & Even Heating: Thin slices made against the grain cook more evenly and quickly, reducing the risk of dry or undercooked sections.
- Better for Leftovers: Meat sliced correctly stays tender even when reheated, making leftovers more enjoyable.
- Easier Portion Control: Short, uniform slices are easier to portion and serve, especially for group meals or meal prepping.
Did you know that over 70% of home cooks cut meat incorrectly, which often results in tough, chewy meat?
How to Identify the Grain Direction
Before you slice any piece of meat, whether raw or cooked, it’s important to understand the direction of the grain, which refers to the muscle fibers running through the meat. Slicing against the grain is the key to making meat tender and easy to chew, but first, you must find it.
Step-by-Step: Identifying the Grain Before Cooking
Here’s how to spot the grain before cooking, so you can slice like a pro and serve tender meat every time.
1. Examine the Surface
Start by looking closely at the raw meat. You’ll notice lines running in one direction; these are the muscle fibers. They might appear as fine threads, ridges, or striations.
2. Find the Grain Pattern
In most cuts, the fibers run in mostly one direction, but some (like tri-tip or brisket) may have multiple grain directions in different parts of the cut.
3. Rotate for the Right Angle
Once you’ve found the grain direction, rotate the meat so you can slice perpendicular (90 degrees) to the lines. This is cutting against the grain.
After Cooking: When the Grain Is Harder to See
When meat is grilled, roasted, or smoked, the surface can become dark, crispy, or covered in seasoning, making it tough to see the grain. Here’s how to handle that:
1. Slice a Small Corner
Cut a small piece off one edge of the meat. Look at the exposed interior to spot the direction of the fibers.
2. Inspect the Inside
Even if the outer layer hides the grain, the inside usually shows clear lines of muscle fibers. Use this to guide the direction of your main cuts.
How to Cut Against the Grain (Step-by-Step Guide)
Cutting meat correctly makes a big difference in how tender and tasty it turns out. Even if your meat is perfectly cooked, slicing it wrong can make it tough. This step-by-step guide shows you how to cut against the grain so your meat stays soft, juicy, and easy to eat.
Tools You’ll Need
Before you start cutting, make sure you have:
- A sharp knife: A slicing or carving knife works best for smooth, clean cuts.
- A cutting board: Use a sturdy board that won’t slip around while slicing.
Let the Meat Rest First
Always let the meat rest for 5 to 15 minutes after cooking. This helps in two important ways:
- Keeps it Juicy: Resting gives the juices time to spread evenly through the meat.
- Finishes the Cooking: The inside of the meat continues to cook slightly after it's taken off the heat.
If you slice too soon, the meat may turn out dry.
Step-by-Step: How to Cut Against the Grain
1. Find the Grain
Look at the surface of the meat and find the lines or muscle fibers. These lines show the grain.
2. Turn the Meat
Turn the meat to slice across the lines, not along them. This shortens the fibers and makes each bite more tender.
3. Adjust for the Cut
Some meats like brisket and tri-tip have grain that changes direction. You might need to change your cutting angle partway through.
4. Slice Thin and Even
Use long, smooth knife strokes. Thin slices usually taste better and are easier to chew.
How to Slice Different Cuts of Meat
Here’s how to slice a few common meats the right way:
Meat Cut |
Grain Pattern |
How to Cut |
Brisket |
Grain changes in flat and point sections |
Slice the flat first, then rotate the meat for the point |
Flank/Skirt Steak |
Grain runs lengthwise and is easy to see |
Cut across the grain at a right angle |
Tri-Tip |
Grain changes partway through |
Cut it in half, then slice each part against the grain |
Chicken Breast |
Long fibers run from top to bottom |
Slice side to side to shorten the fibers |
Pork Tenderloin |
Fine-grain, sometimes on a slight angle |
Look closely and cut across the grain |
Mistakes to Avoid When Cutting Against the Grain
Cutting against the grain is simple, but there are common mistakes that can your effort. Here’s what to watch out for and how to avoid them:
- Not Checking the Grain Direction: Always look at the meat to find which way the fibers run before slicing.
- Cutting right after Cooking: Let the meat rest for 5–15 minutes so the juices stay inside.
- Using a Dull Knife: A sharp knife gives cleaner cuts and keeps the texture smooth.
- Slicing too Thick: Thick slices can still feel tough; cut thin for better tenderness.
- Not adjusting for changing grain: Some cuts (like brisket or tri-tip) have grain that shifts direction, rotate the meat if needed.
- Skipping the Grain Check after Cooking: If the outside is dark or coated, cut a small corner to see the grain inside.
- Rushing the Cut: Take your time to slice evenly and in the right direction.
Special Cases Where You Don’t Cut Against the Grain
While cutting against the grain is the best choice for most meats, there are a few special cases where cutting with the grain is done intentionally, for texture, tradition, or presentation. These are the exceptions, not the rule.
1. Jerky Preparation
When making jerky, the goal is to create a chewy, tearable texture. Cutting with the grain gives long muscle fibers that hold together, resulting in that classic jerky “pull.”
2. Traditional Roasts
In slow-cooked dishes like pulled pork, barbacoa, or pot roast, meat is usually cooked until it naturally falls apart. In these cases, it’s often shredded along the grain to preserve the natural stringy texture.
3. Slicing for Appearance
Some dishes, especially in Chinese or Japanese cuisine, may call for cutting with the grain for a specific look or bite feel, often when the meat is marinated or stir-fried in small portions.
Best Knives for Cutting Against the Grain
Using the right knife makes cutting meat properly easier, especially when slicing against the grain. A good knife helps you make clean, smooth cuts, which keeps the meat tender and improves its appearance and taste.
What to Look For in a Knife
When selecting a knife for cutting meat against the grain, consider the following features:
- Sharp, Long Blade: A long, sharp blade lets you slice through meat smoothly without tearing it.
- Slight Flexibility: A slightly flexible blade is helpful for cuts like brisket, where you need to follow the grain as it changes direction.
- Comfortable Grip: A knife with a solid, non-slip handle is easier to control and more comfortable.
Best Knife Types for the Job
Depending on the cut of meat and your cooking style, the following knives are most effective for slicing against the grain:
- Slicing Knife: Long and narrow, perfect for making thin, even slices on brisket, roasts, or smoked meats.
- Carving Knife: A bit firmer than a slicing knife, this knife is great for cutting larger meats like turkey or ham cleanly and neatly.
- Chef’s Knife: A good all-purpose knife for smaller meats like chicken breast or pork tenderloin.
FAQs
How do you know you’re cutting against the grain?
Look for the direction of the muscle fibers on the meat’s surface. Cutting across (not along) those lines means you're slicing against the grain.
Why is my meat still tough even if I cut against the grain?
Tough meat can be caused by overcooking, skipping the resting time, or slicing too thickly. Cutting correctly helps, but cooking and slicing both matter.
What are the benefits of cutting against the grain?
It makes meat more tender and easier to chew, helping it absorb flavor better. It also gives cleaner, more appealing slices.
How can we tell which way is against the grain?
Find the muscle lines and cut across them, not along them. If the meat looks stringy when sliced, you’re likely cutting the wrong way.
What type of cut goes against the grain?
Tougher cuts like brisket, flank steak, tri-tip, and chicken breast should always be sliced against the grain for better tenderness.
Conclusion
Cutting against the grain is a simple trick that makes a big difference. It helps turn tough, chewy meat into tender, easy-to-eat bites, no matter what cut you’re working with.
Learning how to spot the grain and slice the right way will give you better results every time. Combine that with a sharp knife and a little patience, and your meat will taste better and look better.
Need the right knife?
Check out the Frost Knives Slicing & Carving Collection for sharp, easy-to-use tools for perfect slicing.