Grain (Muscle Fiber Direction)

The "grain" of meat refers to the direction that the muscle fibers run through a cut. These fibers are long, thin strands bundled together, and you can usually see them as parallel lines on the surface of the meat — especially on cuts like flank steak, brisket, and skirt steak where the grain is very pronounced.

The Rule: Always Cut Against the Grain.

This is probably the single most impactful thing a home cook can learn about meat. Cutting against the grain (perpendicular to the fiber direction) shortens those long muscle fibers into small segments. Your teeth bite through short fibers easily. Cutting with the grain (parallel to the fibers) leaves you chewing through long, intact strands — resulting in tough, stringy meat even from a perfectly cooked cut.

How to Identify the Grain: 1. Look at the raw meat surface — you'll see parallel lines running in one direction 2. The grain is more visible on some cuts than others (very obvious on flank/skirt, subtle on tenderloin) 3. On a cooked piece, the grain is often easier to see 4. When in doubt, cut a small test slice and look at the cross-section

Cuts Where Grain Direction Matters Most: - Flank steak (very long, pronounced fibers) - Skirt steak (strong grain — slice thin!) - Brisket (the flat has a clear grain; slice against it) - Tri-tip (grain changes direction — must split and slice each section separately) - London broil / top round - Hanger steak

Cuts Where It Matters Less: - Tenderloin (fibers are so fine and tender it barely matters) - Well-marbled ribeye (fat disrupts the fibers) - Any cut that's been braised until falling apart (fibers are already broken down)

Thickness Matters Too: The thinner you slice against the grain, the more tender the result. This is why brisket is sliced thin, and why flank steak for fajitas is cut into narrow strips.