Reducing meat towards the grain is a way used to enhance the tenderness and taste of the meat. The grain refers back to the course of the muscle fibers within the meat. Whenever you minimize towards the grain, you’re reducing throughout the muscle fibers, which makes the meat extra tender and simpler to chew.
There are a number of advantages to reducing meat towards the grain. First, it makes the meat extra tender. It is because while you minimize towards the grain, you’re breaking down the muscle fibers, which makes the meat extra tender and simpler to chew. Second, reducing towards the grain may also help to enhance the flavour of the meat. It is because while you minimize towards the grain, you’re releasing the juices from the meat, which may also help to boost the flavour. Third, reducing towards the grain may also help to scale back the quantity of shrinkage that happens throughout cooking. It is because while you minimize towards the grain, you’re creating smaller items of meat, that are much less prone to shrink throughout cooking.
