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Old 09-28-2009, 01:37 PM   #1
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Across the grain?

I'm preparing a meal that calls for the meat (pork) to be cut into small strips. The directions say something like, 'cut the pork into small strips across the grain.'

I figure that has something to do with cutting across the grain of the muscle fiber, but how do I tell which way that fiber is running? Any pointers?

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Old 09-28-2009, 01:51 PM   #2
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You should be able to see the grain in the meat. Muscles are thin bundles muscle fiber arranged side by side. Think of a handful of drinking straws. With a larger piece of meat, look on all sides. On at least two of the sides, you should be able to see these fibers.

What cut of pork are you using?
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Old 09-28-2009, 01:58 PM   #3
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Uh I'm not really sure what cut of pork. Tenderloin perhaps?

I see the strands of muscle. So for "across the grain", that's the opposite of along the grain?
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Old 09-28-2009, 02:22 PM   #4
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You would be cutting like this:


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Old 09-28-2009, 02:38 PM   #5
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Quote:
Originally Posted by SubwayScriptures View Post
So for "across the grain", that's the opposite of along the grain?
That is correct.
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Old 09-28-2009, 02:46 PM   #6
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Quote:
Originally Posted by SubwayScriptures View Post
Uh I'm not really sure what cut of pork. Tenderloin perhaps?

I see the strands of muscle. So for "across the grain", that's the opposite of along the grain?
Yes. Cut across or perpendicular to the lines of the grain. That ensures there are no long muscle strands to be tough.
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Old 09-28-2009, 05:36 PM   #7
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Thanks guys. Everything you've said makes a lot of sense. I'm cooking the pork in a few minutes, I'll let you know how it turns out!
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Old 09-28-2009, 06:52 PM   #8
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I like across the grain, and on the bias. Somewhere around 45* Slice thinly........

Enjoy!
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Old 09-29-2009, 07:49 PM   #9
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Just to let everyone know. The dinner was a hit. Everything stir-fryed came out well. The broccoli took in more of the tabasco sauce than anything else, so biting into one of those florets was like a little kick every time.

Thanks for the help.
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