Chopping meat towards the grain is a way used to enhance the tenderness and taste of the meat. The grain refers back to the route of the muscle fibers within the meat. While you reduce towards the grain, you’re reducing throughout the muscle fibers, which makes the meat extra tender and simpler to chew.
There are a number of advantages to reducing meat towards the grain. First, it makes the meat extra tender. It is because while you reduce towards the grain, you’re breaking down the muscle fibers, which makes the meat extra tender and simpler to chew. Second, reducing towards the grain will help to enhance the flavour of the meat. It is because while you reduce towards the grain, you’re releasing the juices from the meat, which will help to reinforce the flavour. Third, reducing towards the grain will help to cut back the quantity of shrinkage that happens throughout cooking. It is because while you reduce towards the grain, you’re creating smaller items of meat, that are much less prone to shrink throughout cooking.
