Every detail matters in the world of gastronomy. Among these details, one practice stands paramount in the preparation of steak: cutting against the grain.

But what does it mean to ‘cut against grain steak,’ and why does this simple action make such a considerable difference to your final dish?

This comprehensive guide is here to answer those questions and provide practical insights for chefs at all levels.

Definition of a grain

First, let’s talk about science. When we refer to ‘grain’ in steak, we’re speaking about the muscle fibers in the meat. These fibers look like small, elongated strands running parallel to each other, extending from one end of the steak to the other. This visible pattern is what chefs refer to as the ‘grain.’

how to cut tri tip

How do you know which way the grain runs in meat?

Identifying the grain in a cut of beef, such as a steak, involves looking for the direction in which the muscle fibers run. These fibers resemble long, thin lines or strands and can usually be seen on the surface of the meat. Here’s how to do it:

  1. Inspect the meat: Take a close look at the raw or cooked piece of meat. The muscle fibers should look like thin strands or lines running parallel to each other across the surface of the meat.
  2. Identify the direction: These lines should run in a single direction from one end of the meat to the other. This is the grain of the meat. The grain can sometimes be tricky to see, especially in well-marbled cuts. If you have trouble identifying it, try to feel it with your fingers. The direction in which the meat feels more resistant is likely the direction of the grain.
  3. Cutting the meat: Once you’ve identified the grain, remember that you should cut perpendicular to it, not parallel. This means your knife should cross these fibers, effectively shortening them and making the meat easier to chew.

Why cutting steak against the grain matters

‘Cutting steak against the grain’—it’s a phrase that’s as much art as it is technique. This process involves slicing the steak perpendicular to the grain, effectively shortening the muscle fibers. By doing so, we make the steak easier to chew, resulting in a tender, melt-in-your-mouth experience. Slice the steak parallel to the grain, and you’ll end up with longer, tougher muscle fibers that resist easy chewing—a pitfall every chef wants to avoid.

When to slice against the grain

Timing, as they say, is everything. The best time to slice your steak against the grain is after it’s been cooked to your desired doneness and has had some time to rest. Cutting into a steak immediately after cooking causes the flavorful juices to escape, leaving your steak drier than desired. Allowing it to rest helps the juices to redistribute throughout the steak, ensuring each slice is moist and succulent.

How to cut steak against the grain

Now let’s delve into the ‘how to cut steak against the grain’ part. Here’s your step-by-step guide:

  1. Identify the Grain: Start by identifying the direction of the grain. Look for the long, thin, parallel muscle fibers running across the steak.
  2. Position Your Knife: Once you’ve identified the grain, position your knife at a right angle to it. The goal is to cut across these fibers, not parallel to them.
  3. Maintain Your Angle: A consistent angle is key. Most chefs recommend an angle of about 45 degrees to the grain.
  4. Slice the Steak: Now, go ahead and slice your steak. Aim for thin, even slices for the best tenderness and flavor.
how to cut meat against grain
Cuts of beef diagram

Common mistakes to avoid when cutting steak against the grain

In your journey to master cutting steak against the grain, you’ll want to avoid common mistakes:

  1. Not Allowing the Steak to Rest: Resting allows the juices to redistribute. If you cut immediately after cooking, you risk a dry steak.
  2. Cutting Parallel to the Grain: This leaves the muscle fibers long, making the steak tougher to chew.
  3. Inconsistent Slicing: Irregular slices can lead to uneven cooking and varied texture in your dish.


In the culinary world, the devil is often in the details. Cutting steak against the grain is a prime example of this—seemingly small but with a substantial impact on your dish’s final quality.

Embracing this technique ensures each steak you serve is tender, juicy, and bursting with flavor, enhancing your culinary prowess and delighting your dinners every time.

Now armed with knowledge and technique, it’s time to conquer your kitchen with confidence and create those tantalizing steak dishes we all love.