Here is Episode 6 of Wet Aged and Confused. We are talking about all things grain. Not the grain that is fed to cattle, not Pre cattle, but the muscle fibers in the steak itself.

It is important to cut against the grain to get the most tender bite. When you cut against the grain, you are shortening the muscle fibers instead of leaving them up to your teeth. This allows for a tender, juicy bite instead of a tough eating experience.

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Transcription:
Welcome to episode six of a Wet Aged and Confused. My name is Julie Divis. I am Pre's Quality Manager and today we're gonna talk about all things grain when it comes to beef. We are not talking about feed that cattle are eating, we are talking about all things grain when it comes to the actual cut of the steak. So I'm going to cook up for you today our Pre grass-fed and finished ribeye, our strip steak, and our sirloin so you can look at grain in all different aspects of different cuts.

Alright so let's take a look at the grain in all these different cuts. So This is our strip steak so you can see it's a little bit harder to see on raw. We'll definitely look at it cooked, but if you can see where the meat fibers are they actually run the length here so you can see kind of how they go parallel over here. So that's actually the grain the grain is the direction of the neat fiber. So sometimes the grain can change it's a little bit more apparent here in this sirloin so here's the sirloin so you can see the meat fibers they're running this way. So you've got your grain going this direction and then they'll actually change a little bit and come over here. You can see they're running some that are running this way and some that are running over here this way right here. So it's important to know where your grain is when it comes to your steaks so that as you're cutting it, once it's cooked you can change the direction you're cutting so that you're always cutting against the grain. We'll go a little bit more into that later with the cooked steak.

Lets start with our ribeye. We're going to take a cut here and you can see the grain if you zoom in close here you can see the grain. The grain is the muscle fibers that are running down. If you spread it apart a little bit you can see how all the muscle fibers are running down this direction. So when we say cut against the grain what happens or what you want to do is you want to cut perpendicular to that grain so if your grain is running this direction, down towards me, I want to cut across it and against it that's where you get against the grain. So even if you have a tender cut you can have a tender cut when it comes to wet aging which allows for more tenderness, the breed of the cattle is going to allow for more tenderness but if you cut with the grain despite all that it's kind of creating this tender meat you're still going to have a tough chewy experience. So it's really important to look where your grain is and cut against it. Alright so let's take a look at our strip now. So if we go right on in, I want to cut against the grain which means I want to cut it this way. It kind of looks like I'm hacking it up but here you can see - now if you stretch it look at that you've got your beautiful against the grain if you're gonna cut another slice. Now your teeth can just easily pull this apart I can even pull it apart with my hands if I were to cut it this way with the grain I'm gonna have longer strands that I have to try and work really hard to pull apart. So we'll cut one with the grain so we're gonna cut down this way we're gonna cut a little slice this way and I'm gonna try to pull it apart with my hands, I'm trying very very hard to yank this apart right now. So think about your teeth trying to break through and cut that through. It's much more challenging with my hands my teeth are just going to grind grind grind it too. Thanks for joining me on the sixth episode of wet-aged and confused talking all things against the grain. Check out the blog posts for rehab and I'll see you next time.