
How To Cut Meat Against The Grain, According To Butcher Ray Vene…

How to Make Low-Carb Crab Cakes Made in a Muffin Tin | Party Foo…

New Deals for Spring Break Travel! Luggage Set, Electric Toothbr…

How to Make Asian-Style Pork Sliders Made in a Muffin Tin | Part…

How to Make Dirty Martini Shrimp and Linguini | Rachael Ray

See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…

How to Make Cheese and Zucchini Pupusas (Salvadoran Stuffed, Gri…

This Inspiring North Philly Pizzeria Exclusively Employs Formerl…

Watch TikTok's @Rod Show Rachael the "30 Minute Meals" DVDs He's…

How to Make Spicy Chicken Francese | Rachael Ray

Clinton Kelly's Slow Cooker Chili + Allison Williams Chats About…

Jeff Mauro's Crispy 10-Minute Pizzas + Derm Breaks Down Viral Sk…

Rach's Dirty Martini Shrimp Linguini + Spring Break Deals

How To Make Brined & Fried Chicken Tenders By Guy Fieri

Guy Fieri Likens "Tournament of Champions" to the UFC: "Season 4…

Nutritionist Says You Can “Eat More” to Lose Weight

Farmer Lee Jones on “Misunderstood” Veggie Parsnip: How To Shop,…

Farmer Lee Jones Talks “Controversial” Herb Cilantro: How To Pic…

How to Make Easy-Ish Chicken Tamales | Rachael Ray

Rach's Spicy Chicken Francese + Chef Ken Oringer Cooks With His …
You've likely heard the term "cutting against the grain," but what *exactly* does it mean? Butcher and author of "The Everyday Meat Guide," Ray Venezia, joined Rach to break it down for us — literally!
"We do not have cutting teeth so no matter how you cook the meat, [it's] not going to be tender if you don't cut it against the grain where you shorten the fibers," Ray explains, "so when we mash down it comes apart."
Demonstrating on a flank steak, Ray pointed out the lines of the muscles that are going across horizontally. Instead of cutting along those lines, you cut across it. When you look inside the cut piece, you will see criss-crosses (instead of lines) which means it'll come apart when you chew.
(See what we mean in the video above!)
People tend to not cut across the grain when it comes to poultry, but Ray says it's extremely important.
"Especially the breast because if it's tough, they'll blame the cook or the chicken, not the way it was sliced," Ray says. Even though cutting against the grain on a chicken breast will make the cut smaller than what you're used to, it'll be more tender.
Not sure how to spot the muscle lines? "It looks like grain in wood," Rach says.