Cutting Meat

A simple step in cutting meat correctly can mean the difference between tender or tough as shoe leather.

We often braise bottom round roasts for a pot roast dinner during the colder months. A beef roast like this can turn into something not so great if you do not cut it correctly.

This method applies to any protein. One must always cut against the grain. I hope this photograph helps you out. You can even see before a piece of meat is cooked which way the grain is running and it becomes more evident after cooking as you can see in the above photograph.

Follow this principle always for the most tender bite!