You’ve seared the steak, let it rest, and now it’s time to slice. Pause. Because how you cut that meat might be the difference between “tender and juicy” or “why does this taste like rope?”
If you’ve ever had a piece of steak that looks perfect but chews like leather, you’ve probably cut it the wrong way. The fix? Cut against the grain. Always.
Here’s why it matters—and how to actually do it.
What does "the grain" even mean?
The “grain” is just the direction the muscle fibers run. You can literally see it—long lines that stretch in one direction. When you slice with those lines, you’re leaving those tough fibers intact. That’s when the chew gets real.
Cutting across those fibers shortens them. That means every bite is more tender because your knife did the hard work your jaw doesn’t have to.
How to find the grain
Take a look at the surface of your meat before slicing. Whether it’s flank steak, brisket, or chicken breast, those muscle lines are visible. If they run left to right, you’re slicing top to bottom.
If you're working with large cuts, a long blade like the Grizzly 12” Scimitar Slicer lets you make clean, confident passes without sawing. Less pressure, more precision.
Why it changes everything
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Meat tastes more tender
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Juices stay locked in
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Your plating looks cleaner (especially with brisket or roasts)
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It’s one of those little techniques that separates a good cook from someone who gets it
Best knives for slicing meat right
If you’re slicing large roasts, brisket, or even smoked meats, go long. The Dynasty Series 12” Slicer is designed for big, sweeping cuts without tearing up your meat.
For more compact, everyday prep (like trimming chicken or portioning steak), the Kaiju 8" Chef Knife hits a sweet spot—sharp, sturdy, and built to glide.
A few quick slicing tips
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Let the meat rest before cutting (at least 10 minutes)
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Use a sharp knife—dull blades tear fibers instead of slicing
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Make confident, clean cuts—don’t saw
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Keep your slicing angle consistent
Cutting against the grain isn’t just a nice-to-know technique—it’s the move that makes your meat taste better. Once you start doing it right, you’ll wonder how you ever sliced any other way.
