Grain (Muscle Fiber)

The "grain" of meat refers to the visible alignment of muscle fibers running in parallel through a cut of beef. These fibers — bundles of myofibrils wrapped in connective tissue — create a directional texture that looks like fine parallel lines on the surface of the steak.

Why the grain matters for slicing: When you cut with the grain (parallel to the fibers), each bite contains long, intact muscle fibers that require significant chewing force to break down. When you cut against the grain (perpendicular to the fibers), each bite contains short fiber segments that are much easier to chew.

The difference is dramatic: Research on bite force and perceived tenderness shows that steaks sliced against the grain can feel up to 50% more tender than the same steak sliced with the grain. For tender cuts (tenderloin), the grain direction matters less because the fibers are delicate regardless. For tougher cuts with pronounced grain (flank, skirt, hanger), cutting against the grain is critical.

How to identify grain direction: Look at the raw steak's surface for parallel lines or striations. They're most visible on cuts from working muscles (flank, skirt, brisket) and less visible on tender cuts (ribeye, tenderloin). If in doubt, make a small test cut and look at the exposed cross-section.

Practical tip: Before cooking, identify the grain direction and make a mental note (or score a small mark in the fat). After resting, slice perpendicular to those lines. For large cuts that change grain direction (like a whole brisket flat), adjust your cutting angle as you work across the piece.