It all depends on whether you cut with or against the grain of the muscle. Cutting against the grain provides many shorter fibres while cutting with it makes for fewer much longer ones.
America’s Test Kitchen performed an experiment to see just how much more tender both a flank steak and sirloin (or strip loin) cut against the grain rather than with it.
Originally published by Cosmos as The science of slicing steak
Bill Condie is a science journalist based in Adelaide, Australia.
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