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yeah. if you cut with the grain you get long stringy pieces that are tough to chew. if you cut against the grain you get lots of smaller segments that break apart easier.
yeah. if you cut with the grain you get long stringy pieces that are tough to chew. if you cut against the grain you get lots of smaller segments that break apart easier.
https://www.youtube.com/watch?v=fHhVR3MqUB4
I had no idea, I will do that next time around. Thanks
I had no idea, I will do that next time around. Thanks
no problem. you can usually make even tough steak bearable with that method.
also works on other proteins like pork chop/loin and chicken breast.
no problem. you can usually make even tough steak bearable with that method.
also works on other proteins like pork chop/loin and chicken breast.
Makes the meat a lot more tender to eat.
Makes the meat a lot more tender to eat.
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