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How do I identify the grain?

post #1 of 4
Thread Starter 

So I finally sacked up and bought a whole top round at Costco.  I want to cut it up tonight in strips for biltong and some steaks for the pan, and some chunks for a stew.  Any other ideas for cuts?

 

So how do I identify the grain?  I've never cut up a piece of meat like this before.  I have an electric fillet knife.  I assume I need to cut with the grain?  TY guys. 

post #2 of 4
Thread Starter 

Here, seems like the grain is all over the place.

 

 

post #3 of 4
Looks like 3 different muscles.. each has it's own grain... If you cut across a muscle, you are cutting across grain... The grain is muscle fiber and length wise is the way the fiber follows...
post #4 of 4
Thread Starter 

Yeah I know how the fibers run on certain cuts.  It just looks like a top round is all over the place, but it makes sense now that there are 3 muscles.  Not sure how Im going to work this one out tonight haha. 

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