Across the grain in Sliced meat, like a roast, makes for more tender bites. The grain is 1/4" by the width of the slice. In large muscles the fibers run the length or the muscle so it is just easier to cut across the grain for multiple uniform sized steaks and slices. Think what Rib Steaks would look like cut WITH the grain...Not available on the Bone, large slabs some all Rib eye, some mostly the Spinalis muscle, cap over the eye on the Chuck end. Some with a huge strip of silver skin down the middle, some with a big Fat Cap or fat internally. All muscles cut with the grain would comprise two worthless outer steaks that were covered in Fat and a sheet of Connective Tissue. Look at the steak below to see what I mean. Picture this cut top to bottom...JJ
Meat of the Matter: Grass Versus Grain | Dairy Herd Management
Field Roast Grain Meat Co., Inc. produces and markets vegetarian meat products. The company offers vegetarian frankfurters, roasts, sausages, deli slices, cutlets, and loaves. Field Roast Grain Meat Co., Inc. was founded in 1997 and is based in Seattle, Washington.
Consumption of red meat and whole-grain bread in relation to ..
Only pasture raised and source-verified beef cattle are selected for the ONM program, and are then fed a high-quality, 100% vegetarian diet consisting of “Upcycled” brewer’s grain from Ninkasi Brewing Company and/or “Upcycled” grass pellets from the Willamette Valley of Oregon. Our cattle are carefully processed at a small local USDA federally inspected facility near Eugene, Oregon. The carcasses are dry-aged before selected parts are further processed. Premium wholesale cuts are further aged, both dry and in the bag, under stringent temperature and sanitary controls, before being distributed to customers. This closely controlled processing and dual-aging system results in locally produced meat products with premium safety, quality, consistency and workmanship.
Rising Meat Consumption Takes Big Bite out of Grain Harvest
Start by making a note of which way the grain runs when it is easy to see the grain, when the meat is raw. Look at the obvious grain in the flank steak, below. It runs from lower left to upper right. So the knife goes from upper left to lower right, parallel to the black line.Muscle fibers can be tough, difficult to chew and digest. Slicing against the grain helps to tenderize the meat by shortening those fibers. You may not notice this that much with a soft muscle, like a tenderloin, but this can mean all the difference in the world when you're slicing through a tougher cut of meat like a skirt or a flank steak or a roast, and it can even save an overdone piece of meat (slice the meat thinly against the grain, and moisten with a sauce or gravy before serving).