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Post by chefguts on Sept 5, 2006 0:09:14 GMT -5
I am in the process of preparing to teach a class on grilling. One of the topics I want to cover is how to slice a cooked steak to get the most tender cut. Skirt and Flank have obvious grains, but Rib Eyes, Strip, Tenderloin and Sirloin do not. If a steak is cut from any of the four I just mentioned, and that steak was laying flat on a cutting board, can you tell me what direction the grains run ... or are the grains so fine that it does not really matter how each steak is cut? Thank You greatly.
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Post by BBQ Butcher on Sept 5, 2006 6:46:09 GMT -5
I am in the process of preparing to teach a class on grilling. One of the topics I want to cover is how to slice a cooked steak to get the most tender cut. Skirt and Flank have obvious grains, but Rib Eyes, Strip, Tenderloin and Sirloin do not. If a steak is cut from any of the four I just mentioned, and that steak was laying flat on a cutting board, can you tell me what direction the grains run ... or are the grains so fine that it does not really matter how each steak is cut? Thank You greatly. The Strip, Rib Eye and the Tenderloin, if cut properly in the first place, are already to go once you get them from the grill. They are generally so tender, it doesn't really matter. If the Rib Eye is cut from the end of the Rib near the Chuck, the grain lines are fairly evident in the outer muscle surrounding the Eye. Depending on the cut of the Sirloin, there may be up to three different muscle structures in one steak. The 'cap' and the 'tail', if attached, will have grain lines that you can see. The center will not, but should be tender enough without trying to be too precise. If the above steaks are of the Prime and Choice quality, you should have no problem with tenderness on any of the four cuts of steaks.
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