Beef Grain

[tamidw]

I was slicing some top sirloin (or so that’s what it was labeled as) for some steak bites, thinly sliced steak dredged in flour and fried seasoned with SPG. Anyway, as I was slicing the meat carefully trying to ensure I am going across the grain so it’s not chewy, I was having a heck of a time figuring a couple pieces out. What’s your thoughts? It almost seemed the grain was going lengthwise along the narrow side. I tried cutting at end but it didn’t seem right.

[SheilaAnn]

These pics looks like you ended up more “with” the grain, than “against” as evidenced by the longer “threads” as it were. If you are not sure, take the cut and kinda split it and see where the “lines” are. That’s the grain. Then cut perpendicular to it. I hope that makes sense.

sorry for all the quotes, I just want to describe as best as I can.

and here is guidance from you know…..

https://amazingribs.com/carving-makes-difference-tenderness-and-appearance/

[SmokingSteve]

tamidw I would slice across/along the left side when looking at the first photo, moving the blade from the left side toward the right side for each succeeding cut. On a clock face the knife would travel from about 10 o'clock to about 5 o'clock for each cut. (The rough edge in the photo). When I look on the upper surface, and the front side, it looks to me like the grain is running left to right. Sometimes I will cut one or two test slices when in doubt.

Have fun!

[WI Bubba]

I've run into the same problem from time to time. Sometimes you just have to do the best you can even if you end up cutting on an angle to best cross the grain. On the bias, as the fancy folks call it.

[Skip]

I've had the same issue at times.

[tamidw]

Thanks! It seems no matter what angle I sliced, it wasn’t correct. I ended up just slicing and doing best I could and meat turned out tender enough, probably because it was thinly sliced. But it had me stumped.

[DaveD]

You *sure* that was beef...?

[yakima]

Everyone knows that the best beef grain is No. 2 field corn.

[Purc]

I never have this problem with my organic, shade grown, free range, non gmo, no salt added, cage free, as seen on tv, vegan meat

[LA Pork Butt]

When slicing meat thin I find it helps to keep it in the freezer for 30 minutes or so, so that the meat is really stiff.

[Donw]

I know it can be difficult sometimes to determine grain, especially after the meat has been rubbed and cooked. When I was cooking a lot of large rounds for Baltimore Pit Beef I would sometimes end up with this problem. Then fzxdoc posted a solution she used that made it easier. She suggested using these turkey trussing pins to mark the grain direction before any rubbing so it was easy to determine grain direction after cooking.
Not a direct solution to your posted problem but it can help later after the cook once you do determine the best way to slice.

https://www.amazon.com/dp/B07GYXNC1S/?th=1