Ok so I dont have a 3D brain. I'm trying to wrap my head about this.
If I buy a top sirloin at Costo, and I want to prepare steaks (for biltong and grilling), then at least in my mind, cutting the raw steaks with the grain results in the smallest muscle fiber length on the final cut on your plate with your knife (i.e the length of the muscle fiber will be the depth of your final slice en route to your mouth).
However, I watched this guy's vid, and he prepares steaks against the grain (see 2:24):
If I play this scenario out, then the final slice en route to your mouth will have muscle fibers the width of your final cut, which is normally much bigger than the depth of your final slice. Does this make sense?
So how come then this guy cuts raw steaks against the grain?
Edited by mummel - 12/15/15 at 2:10pm