Welcome • User Guide
ToS • Privacy • Canary
Donate • Bugs • License

©2025 Poal.co

176

Okay, I just don't get this. We had Top Round steak for dinner. The last time we had this it was kind of tough. I read that if you cut it "Against the Grain" it will not be tough.

So, what does that even mean? I slice it one direction and then I cut the slices into chunks. So it has been sliced both with and against the grain. I cut the steak in half first and then cut each half the opposite direction first and when done there was no difference between them visually or texture wise. And it was still tough.

I'm thinking of pulling all the top and bottom round steaks out of the freezer and making jerky with it.

Okay, I just don't get this. We had Top Round steak for dinner. The last time we had this it was kind of tough. I read that if you cut it "Against the Grain" it will not be tough. So, what does that even mean? I slice it one direction and then I cut the slices into chunks. So it has been sliced both with and against the grain. I cut the steak in half first and then cut each half the opposite direction first and when done there was no difference between them visually or texture wise. And it was still tough. I'm thinking of pulling all the top and bottom round steaks out of the freezer and making jerky with it.

(post is archived)

You are currently inside a comment thread.
Click here to see all the comments (56).
[–] • 1 pt (edited )

I'm not sure where you read that but cutting meat against the grain does not make it less tough. Cutting against the grain is how you get thinner slices of tougher meats. The only way to make tough cuts of meat less tough is by cooking them.

Tougher cuts of meat are used in stews, roasts, BBQ, and other longer-timed cooking styles.

EDIT: What