You’ve probably heard that cutting against the grain is important—but what does that actually mean? And why does it matter when you’re slicing up that perfectly grilled steak or prepping veggies for the fire?
Let’s break it down, because understanding grain direction is one of those small details that can completely change your cooking game.
What Is “The Grain”?
When we talk about the grain in food, we’re usually referring to the direction of muscle fibers in meat. You’ll notice them as long, stringy lines that run in one direction. Vegetables like celery or rhubarb also have visible grain patterns—but meat is where this really counts.
Why It Matters
Cutting with the grain (in the same direction as the fibers) leaves you with long, chewy strands. Not ideal when you want that melt-in-your-mouth bite. But when you cut against the grain, you're shortening those fibers—which makes the meat significantly more tender and easier to chew.
It’s a game-changer for things like:
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Skirt steak
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Brisket
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Flank steak
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Wild game cuts
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Even grilled chicken breast
How to Find the Grain
Place the meat on your Olive Wood Cutting Board and look closely—those lines running through the muscle are the grain. Once cooked, let the meat rest, then rotate it so you’re cutting perpendicular to those lines. That’s the key.
Knife Makes a Difference
To slice confidently across the grain, you’ll want a blade that feels solid and precise. We recommend using one of our cleavers for hearty cuts and a smaller knife like a Santoku or paring knife for finer tasks. Shop the full Men With The Pot Knife Collection for the perfect blade to suit your prepping style.
Don’t Forget the Board
If you’re prepping meat straight from the grill, your board matters too. A high-quality wood surface like our Olive Wood Chopping Board helps grip food while staying gentle on your blades. Plus, it looks just as good fireside as it does in your kitchen.
Final Tip: Rest First, Slice Second
Don’t rush the slice. Let meat rest so juices redistribute—that way, when you cut against the grain, you’re not just getting tenderness… you’re keeping flavor locked in.
