Making the Cut

Interacting with an array of beef consumers proves to be both educational and rewarding. These past few days, we had the opportunity to attend the Southern Women’s Cooking Show and spend four days teaching consumers about beef through interactive skill-set stations and cooking demonstrations. A personal favorite of mine, which also seemed to provide a wealth of knowledge to our event goers, was the “Making the Cut” skill-set station. In this station, consumers were taught the proper way to cut their steaks.

SWS

The youth at the Southern Women’s Show were eager to interact and have a hands-on experience cutting the steak.

It is important to realize that steaks have grains in them. To achieve the best and most flavorful eating experience, one should cut against the grain, holding the knife to cut at a 45 degree angle. There are muscle fibers and tendons in our meat which help with the flavor and tenderization of the cut. Cutting against the grain ensures that the juices stay in the piece of meat, as well as when biting into the meat, you are now biting with the grain which adds for a more flavorful and juicy eating experience.

grain

As you can see from within this picture, the grains of the steak are vertical, therefore we knew to cut the steak horizontally short ways across the grains to have the best eating experience.

If you were to cut with the grain, when you go to bite down, all the muscle fibers and tendons in the meat would be pulling in many directions which causes chewiness. When we go to a steak house or cook our own steaks at home, it is important to check which way the grains are going in our meat. If you are unsure you can pull a little on the sides of the meat to determine the way the grains are going. Once this has been determined, turn your plate to be sure you are cutting your beef against the grain for the most flavorful, juiciness, and tender eating experience.

against the grain

Using your fork and knife to pull apart your cut of beef is important when you want to determine the way the grain is going so you can cut against it.

 

Happy Tuesday!
Demi

 

Leave a Reply

Your email address will not be published. Required fields are marked *