How do you know what the grain of the meat is?
When a recipe calls for the meat to be thinly sliced along the grain, find the direction the striations of the meat are going. When slicing, place the knife perpendicular to the striations and thinly slice. (Flank steak is the easiest cut of meat on which to see the striations.) Cutting against the grain will make the meat pieces more tender and easier to chew.
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