cutting meat

Discussion in 'Beef' started by grampyskids, Nov 5, 2009.

  1. grampyskids

    grampyskids Meat Mopper SMF Premier Member

    I spent about 8 years working with an old Chigago buchter. I was lucky to learn at the foot of a master. Ther one tip that he gave me was that when cutting brisket or a tri-tip or really any cut of beef is not only to cut it across the grain but to cut it across the bias.
     
  2. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Thats an angled cut right?
     
  3. grampyskids

    grampyskids Meat Mopper SMF Premier Member

    Yes. We cut across the grain so that we don't have long string of fiber, When cutting on an angle, the fibers are even shorter makers for a more tender poece of meat.
     

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