Cross-Grain Slicing

Cross-grain slicing means cutting meat perpendicular to the direction of its muscle fibres. This shortens the fibres in each slice, making the meat easier to chew. It is especially important for cuts with long, clearly visible muscle fibres, such as flank steak, skirt steak and brisket.

How to identify the grain

Look for the long lines running through the meat; these are the muscle fibres. Position the knife across those lines rather than parallel to them. Use a sharp knife and make clean, even slices. For many steaks, a slight diagonal cut also creates wider slices without changing the principle of cutting across the fibres.

Why slicing direction matters

Cooking can make meat fibres firm, but it does not remove their length. Cutting across the grain shortens the fibres that the diner must bite through. Slicing with the grain leaves long strands and can make an otherwise well-cooked cut seem tougher.

Practical examples

• Flank and skirt steak: identify the grain before cooking if it may be difficult to see afterward, then slice thinly across it.
• Brisket: the flat and point can have different grain directions. Separate the muscles when appropriate and change the slicing direction for each.
• Roast beef: turn the roast as needed and slice perpendicular to the visible fibres for consistent portions.

Chef’s tip: Let roasted or grilled meat rest before slicing so juices redistribute and the cut is easier to handle. Resting does not replace correct slicing technique; both contribute to a better eating result.