How you slice your steak is just as important as how you cook it. So don't let all that hard work, care and attention go to waste by slicing it wrong. Check out the guide below, take notes and make every slice count.
The grain of the meat in this skirt steak runs horizontally
The direction of the muscle fibres in a cut of meat determines the grain. It is easier to identify the grain in tougher cuts like flank, hanger and skirt steak.
The nifty little arrows above show that the grain lines run horizontally across the steak.
Don’t let those epic grill marks fool you! Follow the grain.
The type of cut determines how tender and juicy the meat will be. But did you know that how you cut your steak also makes a big difference?
Find the direction of the grain then slice across it, so not along the same direction the lines are going. Use a nice sharp knife, it’s that simple.
Slicing across the grain in tougher cuts of meat shortens up the muscle fibers. This makes each slice more tender, delicious and easier to eat
If you slice it like a boss, this is how it should look
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