Reducing meat towards the grain is a method used to enhance the tenderness and taste of the meat. The grain refers back to the course of the muscle fibers within the meat. If you reduce towards the grain, you’re chopping throughout the muscle fibers, which makes the meat extra tender and simpler to chew.
There are a number of advantages to chopping meat towards the grain. First, it makes the meat extra tender. It’s because once you reduce towards the grain, you’re breaking down the muscle fibers, which makes the meat extra tender and simpler to chew. Second, chopping towards the grain may also help to enhance the flavour of the meat. It’s because once you reduce towards the grain, you’re releasing the juices from the meat, which may also help to boost the flavour. Third, chopping towards the grain may also help to scale back the quantity of shrinkage that happens throughout cooking. It’s because once you reduce towards the grain, you’re creating smaller items of meat, that are much less more likely to shrink throughout cooking.
