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How to slice steak against the grain.
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See those muscle fibers? That’s exactly why slicing direction matters. Cut against the grain for tender, juicy bites every time. Skirt steak gets a bad reputation for being “chewy,” but most of the time it’s just sliced wrong. Those long muscle fibers are what make the difference between a tender bite and feeling like you’re chewing forever. Simple detail, huge difference. @KANDO Gear @Bearmountain BBQ #grillingwithjeff #steak #skirtsteak #bbq #grilling
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Think cutting against the grain is always the golden rule? 🥩 Not so fast. Some cuts care, others don’t—and knowing the difference can mean the line between tender bites and a tough chew. Here’s the truth, straight from our kitchen to yours. | America's Test Kitchen
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