Cutting meat against the grain is a technique used to improve the tenderness and flavor of the meat. The grain refers to the direction of the muscle fibers in the meat. When you cut against the grain, you are cutting across the muscle fibers, which makes the meat more tender and easier to chew.
There are several benefits to cutting meat against the grain. First, it makes the meat more tender. This is because when you cut against the grain, you are breaking down the muscle fibers, which makes the meat more tender and easier to chew. Second, cutting against the grain can help to improve the flavor of the meat. This is because when you cut against the grain, you are releasing the juices from the meat, which can help to enhance the flavor. Third, cutting against the grain can help to reduce the amount of shrinkage that occurs during cooking. This is because when you cut against the grain, you are creating smaller pieces of meat, which are less likely to shrink during cooking.
