Go against the grain with these four clear-cut steps
Without mastering some basic meat cuts, a Thanksgiving turkey or a thick flank steak can be pretty intimidating. To ease your fears and bring your confidence back to the kitchen, we’re sharing four basic meat cuts every cook should master, from slicing against the grain to carving a roast chicken.
But before you sharpen your skills, it’s important to start with sharp knives for easy, accident-free slicing. Is your set looking dull? Our partner, Work Sharp Culinary, has your back. They make it incredibly safe and easy to sharpen your kitchen knives just like the pros. Now, get in touch with your inner butcher and step up your carnivorous chops with our guide.
DIY a fresh poke bowl like this spicy red snapper dish at home. To cube your fish, start by sharpening your knives, then cut the fish fillet lengthwise into one-inch strips. Next, cut the fish crosswise to make cubes. Just be sure to remove any skin on the fillet prior to cubing.
Carve like an Artist
On to the best kind of butterflies in your stomach: the butterfly meat cut. A dish like stuffed pork tenderloin should be butterflied before cooking, meaning opened like butterfly wings. Start with your tenderloin on the cutting board, then create a vertical cut that stops one inch from the end of the pork loin. Open the meat and lay it flat, then pound until it’s an even thickness all the way through. Finally, proceed with the stuffing.
Against the Grain
Repeat after us: Always cut your meat against the grain. No, we’re not talking about quinoa or farro; the grain is the direction of the muscle fibers in your meat. If you’re cooking up a grilled flank steak with cilantro-scallion purée, find the direction of the grain then slice across it, rather than parallel. This breaks up the muscle fibers making the meat easier to chew.
by Tasting Table