How best to cut along or across

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How to properly cut and butcher meat

Any culinary specialist should know how to cut meat correctly and how to cut fresh meat. The meat of any animal is an excellent, nutritious product, rich in useful acids and unique animal proteins. But in order to get delicious dishes, for each cooking method you need to be able to cut meat correctly.
If you don’t know how to cut meat, you can follow the basic rules.

First: meat is cut only thawed, not frozen. After defrosting, or if the meat was just chilled, it should lie in the air for 15-20 minutes. During this time, the juices will be evenly distributed over the meat tissues, the fibers will soften.

Second: you can only cut meat correctly with a sharp long knife. No curly blades or old serrated knives. The best cutting board is natural wood (you don’t want to hurt yourself cutting meat on plastic or glass boards, do you?).

Third: it is almost always necessary to cut meat across the fibers, only in rare exceptions. along. It is believed that if you cut the meat across the fibers, juiciness is lost. But if it is thermally processed correctly, then all the juices remain, and the meat turns out to be very tender, even as tough as beef.

In slicing, there are two fundamentally different methods, which depend on the product: how to cut boneless meat and how to cut meat into bones. In the first case: you put a piece so that it is convenient to cut along the fibers, you orient the knife strictly horizontally at a right angle. You start cutting from a thick piece, maintaining a uniform thickness along the entire strip. You do not press too hard on the knife and at the same time pull on yourself, gradually cutting through, not breaking through the product.

You need to cut meat into bones a little differently. The knife is directed at an angle of 45 degrees, and the pulp is cut from the piece diagonally from the top to the bone itself, which should lie on the cutting board (otherwise the piece of meat will slide, you will not be able to cut uniform pieces, and it will be very easy to injure yourself with a sharp knife ).

The exact method of cutting should depend on the type of dish you are going to cook. If you have first and second courses in your plans, you don’t have to try too hard with separating the bones from the pulp. Bones with just a small amount of meat become the basis of a rich broth. Almost everyone knows how to cut meat for second courses. For frying, it is not recommended to make very thin pieces (if you cut it too thin, the meat will lose all juices during cooking).

If the meat is not too soft and young, and without beating, feel free to cut across the fibers, so you will achieve softness and tenderness. For stewing, cutting into the same cubes is suitable.

For small snacks (canapes, light sandwiches with meat, etc.), the meat will again have to be cut across the fibers, since the appetizer should be easy to chew with any type of meat used, be it juicy chicken, tender pork or delicious beef. For rolls and stuffing, cutting only along the grain is suitable. For real steaks and steaks, you need to cut the meat across the fibers and nothing else.

How to cut beef properly

The way to butcher beef is not too different from all other types of meat. Having bought half of the carcass or even a whole one, you need to properly distribute the meat for all dishes. The classic way to cut beef involves dividing it into parts such as shoulder, back, sirloin, tenderloin, brisket, shank.

For roast beef, the back on the ribs is indispensable; from the shoulder blade you will get excellent dishes with minced meat and excellent cutlets. To cook a steak or bake, take the sirloin, the tenderloin is suitable for any cooking method, but it tastes good only with seasonings and sauce.

You won’t get the most delicious soup without brisket, buy this meat without fail, although it is considered tough, sinewy and not too dietary. From the point of view of obtaining the necessary amino acids, proteins and nutrients in the soup, the brisket will become simply irreplaceable.

Shank is suitable only for cooking jellied meat and for long stewing, because this is tough meat, but on the other hand, there are valuable bones that, during long cooking, will give the calcium necessary for a person. Do not try to buy only pulp, because in beef bones and cartilage are some of the most valuable.

How to cut pork properly

Pork is less dietary meat, but it is just as necessary for the body as beef. Many dishes are much tastier when cooked with pork rather than beef or chicken. The best meat cut from a carcass is called tenderloin. This is soft, juicy, fatty meat without a single bone. You can cook anything from it, except for a rich soup (it will be too fatty and will badly affect your well-being, because it is very difficult for the liver, kidneys and the entire gastrointestinal tract).

Another versatile part of the carcass that you should pay attention to when cutting is the brisket. The meat has a very delicate taste, but it is also the fattest. Stewing, baking, barbecuing, cooking sausages, preparing minced meat for cutlets. for all this, a brisket (peritoneum, as it is also called) is suitable.

The least fatty part of the pig is the loin. It can be with or without ribs. Suitable for roasts, chops. If you want something big and very satisfying, cooked whole, take the ham. A whole hind leg will be a great dinner for a large group of gourmets, and it can also be a good reserve for the winter. You can try cooking methods such as smoking and drying on this meat.

How to properly cut meat along the grain or across the chops. Secret: the right meat

Secret: beating meat

You need to beat off the meat easily and gently. The main thing here is not to overdo it, so that the meat does not release all the juice. It should not show through. Otherwise, you risk getting a piece of “rubber” for lunch or dinner, and not a juicy dish.

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Secret: defrosting meat correctly

If you are using frozen meat, then it is best to defrost it naturally. It is advisable that the thawing process takes place slowly in the refrigerator (in the lower compartment). If the process is accelerated in the microwave or under running water, this will affect the juiciness and taste of the dish. It is worth remembering that the frying time of defrosted meat is reduced. Fresh takes a little longer.

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Secret: dry the meat

Meat for frying must be washed and be sure to dry, otherwise water from a wet piece will get into the pan and reduce the frying temperature, which is undesirable. It is necessary that the meat is seized by the crust as quickly as possible, then the juice will not leak out of it, and the dish, accordingly, will turn out to be very juicy.

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How to properly cut meat along the grain or across the chops. Secret: the right meat

In order for the chop to turn out juicy, it is important to choose the right and high-quality piece of meat.

Pork. Thigh, shoulder blade, neck are considered ideal parts for quick cooking. The color of the pork should be light pink. A small body fat is required. When frying, it affects the taste and juiciness of the dish.

Beef. For beef chops, choose fillet, thigh, or roast beef. The color of the meat should be light red. It is advisable to choose mature meat, not steamed. When you press on a piece, it will not immediately spring. A fossa is formed, which will gradually take its former shape. Veal chops are more tender than pork.

Chicken. For chicken chops, choose a chicken fillet. This is how you get the most delicate dish.

Mutton. Leg, fillet, thigh, neck are suitable for this dish. The younger the lamb, the lighter the meat color and the less specific smell.

How to cut a chicken fillet into chops. Chicken chops in a pan. rules for juicy chicken breast

The chicken fillet should be rinsed and cut into chop pieces. The meat should be cut strictly across the grain. The thickness of each piece should be 1.5-2 cm.

Portion pieces should be placed on a cutting board, covered with cling film or a plastic bag and slightly beaten off with a special hammer. You cannot be zealous during this procedure, since there is a possibility of rupture of delicate fibers. After that, remove the film and turn the pieces over. Cover them again and beat off slightly on the other side.

Grate the resulting chicken chops with chicken spices. You can use ready-made mixtures, or you can pick up your favorite herbs yourself. The article “Seasoning for chicken” will help you decide on the choice for chicken chops in a pan.

After the chicken chops are marinated for at least half an hour in mayonnaise with chopped garlic, mustard, tomato garlic paste or in another marinade suitable for chicken meat.

Pickled pieces of chicken fillet are placed in batter, fried in hot vegetable oil in a skillet until tender.

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How to cut beef along the grain or across. Correct cutting of meat

Correct cutting of meat. Every good cook knows how to properly cut and cut fresh meat. The meat of any animal is an excellent, nutritious product, rich in useful acids and unique animal proteins. To make your dishes tasty for each cooking method, you must cut the meat correctly.

How to properly cut meat along or across the grain into chops. General rules

But if someone does not know how to cut correctly, we will help you navigate with the basic rules.

First, meat is only cut when it thaws, not frozen. After defrosting, or if the meat was just chilled, it should lie in the air for 15-20 minutes. During this time, the juices will be evenly distributed over the meat tissues, the fibers will soften.

Second: you can only cut meat correctly with a sharp long knife. No curly blades or old serrated knives. The best cutting board is made of natural wood.

Third: it is almost always necessary to cut meat across the fibers, only in rare exceptions. along. It is believed that if you cut the meat across the fibers, juiciness is lost. But if it is thermally processed correctly, then all the juices remain, and the meat turns out to be very tender, even as tough as beef.

There are two fundamentally different methods in slicing, which depend on the product: how to cut boneless meat and how to cut meat into bones.

In the first case: you put a piece so that it is convenient to cut along the fibers, you orient the knife strictly horizontally at a right angle. You start cutting from a thick piece, maintaining a uniform thickness along the entire strip. You do not press too hard on the knife and at the same time pull on yourself, gradually cutting through, not breaking through the product.

You need to cut meat into bones a little differently. The knife is directed at an angle of 45 degrees, and the pulp is cut from the piece diagonally from the top to the bone itself, which should lie on the cutting board (otherwise the piece of meat will slide, you will not be able to cut uniform pieces, and it will be very easy to injure yourself with a sharp knife ).

How to properly cut meat along or across the grain into chops. General rules

For cooking on a fire, you can take fresh, chilled or frozen meat. The product from the freezer is first defrosted, and then it is treated as with fresh meat: it is thoroughly washed under running water and dried with a paper towel.

Cutting the meat for shashlik is done on a large board so that the whole poultry or piece of pork fits. The procedure will be more comfortable and accurate if you take a special board, which has a groove around the perimeter for draining meat juice. The table will stay clean and dry without having to wash it.

To cut portioned pieces and cut poultry carcasses, you must use a knife at least 20 cm long. The blade should be wide, very sharp, smooth, without roughness and chipping. Then you can cut off large strips in one motion, divide the piece into parts. You will also need a fork with two prongs. it is convenient to hold the product with it.

There are rules on how to hold the knife while slicing, so that the process is easy, and the pieces are the right kind:

  • The boneless product is cut from the thick part of the piece, the knife is positioned horizontally at an angle of 90 °. During cutting, the knife does not pull very much towards itself, so that the pulp does not have torn edges, otherwise they will immediately burn.
  • If the product is with bone, you need to position it so that the bone lies on the board. With leisurely movements, the meat is cut from the top of the piece down to the bone diagonally. In this case, the knife blade is tilted at an angle of 45 °.
  • The meat is cut along and across the fibers. Slicing lengthwise is needed to remove large layers of pulp to form a roll or prepare a stuffed dish. Some people doubt how to cut a kebab, it is along the length that beautiful pieces are obtained. This is not a problem for young pork and chicken, but it is recommended to cut the beef only across. The cut fibers lose their firmness and the food becomes soft.

How to cut meat on a shish kebab up or down. How to cut meat for shish kebab

Any shish kebab begins with cutting meat. And in order for the finished dish to be soft and juicy, you need to do it right.

First you need to thoroughly rinse the meat under the tap in the kitchen. For cutting, it is better to use a special wooden plank with a groove through which the meat juice will subsequently drain. To prevent the wood from absorbing this juice, rinse the board with cold water before cutting.

Pork, lamb or veal meat should be cut into medium pieces, the size of which can be determined by placing the piece completely in the palm of your hand.

If the piece is too large, it will not fit in the palm of your hand. over, large pieces will not bake well, and too small pieces will be dry.

On average, all pieces should be the same size, about 4 by 4 centimeters, maximum 5 cm. Each piece weighs from 30 to 40 grams, no more. In the Caucasus, meat is cut more finely. 3 cm.

How to cut meat for shish kebab photo

If you took not a tenderloin for cooking a shish kebab, but another piece of meat with bones, then first remove all the bones, and only then cut into portions.

Pork neck shashlik is also popular. Rinse the neck gently, cutting it into pieces 3-4 cm long and 3-4 cm thick.

After you have cut the meat, beat it off a little and chop it on a skewer.

How to cut meat for shish kebab up or down? So that it pleases you with its taste and softness, the meat is correctly cut only across the fibers. Pieces cut along the fibers will shrink during frying, and then also get stuck between the teeth.

The blade of the knife should be smooth, without any chipping, and the knife itself should be sharp, its tip is used when cutting.

If you cannot determine how the fibers are going, first freeze the meat a little in the freezer, then take a piece of meat and carefully examine it. the fibers look like whitish threads, across them and need to be cut.

Do not forget to remove the white streaks, crust or skin, these are waste that will definitely spoil the taste of the kebab.

When skewering the meat, make sure that it does not fall off of it.

Chicken is often bought already cut. separately legs, wings, white meat. If you are making kebabs from white meat, they should be cut into square pieces about 4 by 4 centimeters in size.

Now you know how to properly cut meat for a kebab, do it this way and only this way, and your kebab will always be juicy, tender and incredibly tasty.

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  • How to properly cut meat along or across the grain into chops. General rules
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How to cut meat for shish kebab correctly

In this article, we will tell you in detail about how to cook barbecue correctly, how to cut meat for barbecue, how to choose it correctly. secrets and tips from chefs.

Fans of juicy kebabs should definitely learn the simple method of preparing meat.

Few people pay special attention to this, leaving themselves a variant of the primitive approach, where from the modern one there is only a brazier, and everything else is an antediluvian solution even in the matter of cutting meat.

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what pieces, along or across the fibers and other issues

It would seem an insignificant detail: how to cut meat for a shish kebab? But the result also depends on this, and in order to do everything right, we have found answers to popular questions.

Since today almost any meat, including poultry, is used for shashlik, for each option we will clarify how it will be correct to cut the pieces into shashlik.

How to cut meat into grains

Published on March 5, 2010.

Ah, delicious flank steak. This piece of steak comes from one of the toughest muscles in a cow, but it has one of the best flavors on an animal. Flank steaks are also great candidates for a long bath in a delicious marinade. Marinate them in a little lime, garlic, cilantro and jalapeno and I bet most of those slices won’t even make it into a fried fajita bar.!

Sorry I’m a little worried, back to business, we’ve all probably heard or read in our grilling recipes that tough muscles like a steak on a barrel or a three-tipped roast should be sliced ​​thinly over the grain. Most people probably give up on these tough cuts after eating nibbles that have not been properly cut for the grain. The concept of graining is to shorten the actual muscle fibers to make them easier to chew. If you cut the grain, these muscle fibers are really long and tough to chew. Think about a rubber band. If you (for some strange reason) wanted to eat gum, would it be easier to chew on long or short strings? Some might argue that you won’t be able to chew even short groups, but you can also admit that you won’t choke as easily as you would with longer groups.!

Still not following me? Fortunately, the Food Lab at Serious Eats has done a much deeper experiment in slicing meat into grains. The article is filled with enough photos to easily illustrate the technique, and enough math and science to please us geeks.

Skip to the article to find out how to slice this tough but delicious piece of meat. Then come back here for some delicious grilled dishes this weekend using our Lime Cilantro Steak Recipe!

How to chop lamb

A ham or loin is taken for a shish kebab.

Meat is cut into small pieces of 3-4 cm, about 30 g each.

5-7 such pieces are strung on a skewer.

General rules for cooking barbecue

Rules for choosing and cutting meat:

  • Lamb is carefully selected. From a lamb ham or loin, pieces by weight of about 30 grams are taken. Traditionally, parts of the lumbar and dorsal regions are taken, tendon processes are cut off and fillets are cut in large size across the fibers. A blank for a skewer for such a kebab is a piece that does not exceed 20 cm in length.If you take lamb with bones, the latter are removed, and then there is a cutting of portions in the amount of 6 pieces.
  • Traditionally, when cutting, the chicken is divided into the following parts: breast, wing, thigh, drumstick. Chicken breast meat is usually cut into 3 cm cubes. It is important that each piece can stay on a skewer or skewer. Thighs, drumsticks and winglets go to the fire in whole fragments.
  • For pork skewers, choose loin or ham pieces. For cooking, a necklace is better (this is part of the meat tenderloin located along the back). But what goes below the back will certainly work as well. In this situation, you will have to take time to cut off the impressive number of veins of bacon, which is located nearby. The back section is not recommended at all. Lean meat from there in a kebab will taste dry and certainly without juiciness. The fillet must be cut into large enough rectangular pieces about 8 cm long and 5 cm thick.

It must be remembered that meat should be taken chilled, not frozen.

  • Rinse the meat in running water under the tap and then let the liquid drain.
  • Take a wooden plank with a specific groove designed to drain juice from meat.
  • Rinse your board in cold water. This will prevent the tree from absorbing sap.

It cannot accumulate in the tree structure. The absence of such a board should not be a hindrance.

If you rarely cook meat, and there is no such cherished plate, the usual one for cutting vegetables and a loaf is also suitable.

How to cut a bird

Poultry is usually butchered like chicken. Even with large breeds (turkey or goose) they try to do the same.

So, the chicken is divided into breast, wings, chicken legs and soup set. Shish kebab is usually taken with breast, less often thigh fillet.

Wings, drumsticks or legs are baked whole on the grill.

For poultry shish kebab, the pulp is cut into pieces 3-4 cm.

How to chop beef

use the tenderloin, thick edge, inner leg.

Beef is tougher than pork and it will be more correct to cut it into smaller pieces: 5-6 cm.

An interesting way of slicing beef for barbecue in layers. So that flat pieces of 7-8 cm and 2 cm thick come out, cut across the fibers. So the pulp will marinate better.

Main ingredient

Before deciding how to cut meat for barbecue, it is imperative to consider what kind of product will be used for this. For example, for beef, it is best to choose a tenderloin or sirloin. This is not the case with pork. Here it is better to use a necklace for barbecue. This is the meat located along the ridge. You need to take exactly the part that is in the neck area. The one that goes below along the back, of course, will do too. But in this case, you will have to spend extra time to cut off a large amount of fat, which is located nearby. It is better not to take the back part at all. From the lean meat that is there, the kebab will turn out to be dry and not juicy. You must understand this and not make mistakes. Lamb is a completely different story. Here, out of all the carcasses, only a tenderloin, loin or hind leg is suitable for making a barbecue. But the popular shoulder blade is best reserved for another dish. When the issue with meat is finally resolved, it will be possible to proceed to the next stage.

Cutting rules

Each dish has its own subtleties. For kebabs, they mainly relate to the way in which the main product is cut. Here the same question always arises. Very often, novice cooks are interested in how to cut meat for a shish kebab: lengthwise or across. The answer to this question is ambiguous. It would seem that everything is clear here. Splitting into pieces must be done taking into account the bite mowing line. Therefore, almost all types of meat intended for barbecue are cut across. Then it is put on a skewer along the fibers. Only in this way can the finished product turn out to be quite juicy and truly soft.

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If you do the opposite, then it will be difficult to nibble off a whole piece later, since the meat itself will gradually shrink during the frying process. The kebab will turn out to be tough and tasteless. Although, using pre-marinating, the meat can be chopped in any direction. The exception to this rule is beef. It only needs to be cut across.

The secret of pickling

It is known that the use of fresh meat does not guarantee that the kebab will turn out soft and juicy. Even inexperienced housewives know that the main product must first be subjected to additional processing. This refers to the pickling process. First you need to understand why you need it. Here it is worth remembering the lessons of chemistry. After all, it is known that meat mainly consists of proteins (elastin, collagen and reticulin). During heat treatment, it partially softens. But this process is best of all under the influence of acid. In such an environment, the protein gradually becomes loose, which means it will be able to retain the juice and after frying it will turn out to be soft. In practice, marinades are used, prepared on the basis of:

  • kefir;
  • wine;
  • mayonnaise;
  • vinegar;
  • mineral water.
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Everyone chooses an option to their liking. But most often they use the method for which it is necessary: ​​for 1.2 kilograms of meat (for example, pork) 8 grams of sugar, 3 onions, salt, 60 grams of vinegar and any spices.

Everything is done very simply:

  • First, rinse the pork and dry it slightly with a napkin to remove excess moisture.
  • Then we cut the meat into shashlik, taking into account the advice of professionals regarding the shape and size of individual pieces.
  • The blanks must be sprinkled with spices and left for 10 minutes so that the meat can be thoroughly saturated with them.
  • Add chopped onion rings, sugar and vinegar diluted with water in a 1: 2 ratio.

In such a marinade, the meat should lie for at least 9 hours. Only then can you start frying.

How to cut meat for barbecue: advice from professionals and experienced housewives

There is an opinion that only men are capable of making a good shish kebab. But it is not so. Gender has nothing to do with it. In order for such a dish to turn out to be truly tasty, it is necessary to correctly perform each stage of the cooking process. Particular attention should be paid to how to cut meat for shish kebab. There are many points to be aware of in this matter before starting a job.

Useful Tips

The process of preparing a kebab includes several mandatory stages:

  • selection of main components;
  • grinding products (cutting);
  • preparing them for work (pickling);
  • placing blanks on skewers;
  • direct frying.

Each of them is important in its own way and requires appropriate attention. However, some believe, for example, that it is absolutely unimportant how to cut meat into a barbecue. Nevertheless, this process has its own subtleties.

Not every piece that is chopped off is suitable for a kebab. Real professionals pay special attention to the shape of the workpiece. Ideal if the pieces are cut into cones. This will make them easier to skewer and promote good browning later on. But before deciding how to cut meat for barbecue, you need to prepare all the necessary tools for this. Usually in such cases it is required:

  • Sharp knife. It is advisable if he has a wide, even blade without any notches. Corrugated tools will not work for this.
  • Wooden cutting board with a special groove for collecting liquid. After all, when cutting meat, juice will certainly be released from it. It is undesirable for it to accumulate on the surface. If there is none, then you can take an ordinary wooden board. In any case, it must first be doused with cold running water. So it will absorb less meat juice.

Having everything you need in stock, you can safely get to work.

Important details

Experienced housewives know how to properly cut meat for barbecue. Novice cooks who want to master the art of cooking this dish need to pay attention to several important points:

  • Only sharp instruments should be used. You can correctly divide the meat into pieces by holding a well-sharpened knife in your hands. With its help, it will be possible to easily cut off excess fat, films and tough tendons.
  • The workpieces must be of the optimal size. Any deviation in one direction or another negatively affects the quality of the finished product.
  • Use one cutting method for all types of meat. The exception is beef. Due to the tough long fibers, it requires an individual approach.
  • Remember that a six-piece shish kebab is considered ideal. Practice shows that such an amount is considered optimal for this dish.

If all these points are taken into account, then there is no need to worry about the quality of the finished dish. It remains only to comply with all the rules for frying meat over an open fire.

Piece size

In order to ultimately achieve the desired result, you also need to know what pieces to cut the meat into a barbecue. As practice shows, size plays an important role in this matter.

Experienced chefs are sure that a piece of 3 to 5 centimeters in size is considered optimal. By weight, it will be about 30 grams. If you make the workpiece smaller, then when cooked over an open fire, it will quickly fry and become dry. It is also undesirable to take large pieces. In the allotted time, they will not have time to properly fry from the inside and will remain raw. If you keep them on fire a little longer, then the surface layers can become very charred. Such a kebab will not give pleasure to anyone. In addition, you should try to keep the pieces as even as possible. Thin hanging edges will immediately burn and spoil not only the appearance, but also the taste of the finished product. Also, when grinding a whole piece, it is imperative to cut off the fat. Under the influence of high temperature, it will gradually shrink, releasing the fat outside. As a result, additional dense tissue will appear on the piece of meat, which will be difficult to chew.

Cut the meat across the grain

For making goulash or frying over high heat, for quick cooking, and for thick steaks, I always cut across the fibers. It turns out that when the fiber breaks, there is free access to discharge the juice from the meat and it is easier to fry the whole piece. Of course, it is best to first fry such pieces over high heat in order to just clog the fiber break and keep the juice in the meat to make the piece more juicy, but in any case, the juice breaks out, thereby preventing the meat from burning. Meat is cut across the fibers much more often, this is not surprising, since most meat dishes are designed for this in order to get a soft piece with less effort, and meat cut along the fibers requires more attention when cooking. So this way is for the lazy.

Cut the meat along the grain and soften

Good chops are obtained if you dissolve the meat in thin layers along the fibers, and then pierce the layers themselves with a special device, in the form of a seal, only with carnations or beat off with a special hammer. Then the fibers will be deformed, the liquid will come off during cooking, and if you make it on time, then you get quite juicy pieces of meat. But such fibers will still get stuck in the teeth.

How to cut meat for cooking?

There is one more thing, if you are going to boil the meat for subsequent chopping into minced meat through a grinder, then it is best to cut a large piece along the fibers, and if the boiled meat is cut, it is better to cut across the fibers.

How to cut meat. along the grain or across?

If you have a good fresh piece of meat in front of you without lard, this does not mean that after cooking this piece of meat will become tasty when eaten. And the taste of meat begins exactly with how you start cutting it. I will only describe my opinion, if someone knows how best to cut meat, from my own experience, then write in the comments, I will be glad.

  • Cut the meat along the grain
  • Cut the meat along the grain and soften
  • Cut the meat across the grain
  • How to cut meat for cooking?
  • How to cut meat for barbecue?

Cut the meat along the grain

If we see clearly visible fibers on the meat, then there is always a choice of how to start cutting it, and so, if the meat is cut along the fibers, it will take longer to cook and may fry unevenly, since it turns out that the heat cannot penetrate into the meat, it is hindered by the juice inside the fibers, which begins to boil and it turns out that the meat, although juicy, is fried better on the outside than inside, since inside it is first cooked. But there is also a big plus in the fact that the meat is cut along the fibers, such a piece will not fall apart, and even if you cook thin layers, then such meat can be used to make rolls. When boiling pieces of meat, which are also cut along the grain, after a long boil, the fibers can be peeled off from the piece, and such strips are well suited for making meat salads. But there is also a minus in such cutting, it is difficult to chew this meat, and pieces of fibers get stuck in the teeth, so you have to cut pieces across the fibers on a plate.

How to cut meat for barbecue?

And here I experimented many times, tried to make cubes and rectangles with different cutting methods, so I had to differently, I even cut them into thin slices, which I then folded and pricked on a skewer. I think the best option is to first cut the layers of meat along the fibers, and then cut into cubes from these sheets, but hold the knife not directly along the cut of the fiber, but at 45 degrees, so that the meat is cut with rhombuses in relation to the fibers.