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cutting meat

post #1 of 3
Thread Starter 
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.
post #2 of 3
Thats an angled cut right?
post #3 of 3
Thread Starter 


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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