Transform tough steaks into tender treats: How your meat cutting technique influences flavor

Though it may seem trivially simple to just grab a knife and start slicing, there is so much more to cutting meat than meets the eye. Like most tasks in a good kitchen, it is an art that significantly influences the quality of the dish prepared later. If we care about taste, we must learn this skill properly. Doing so can prevent the meat served in our homes from ever again being rubbery and unappetizing.

If your meat always turns out tough and dry despite all your efforts, it may not be because of its poor quality. The final taste of the dish largely depends on the actions performed during the preparation process. Many unknowingly make a mistake that can ruin the taste and texture of even the finest meat from top-tier butchers. Thus, it's essential that we continuously expand our knowledge of culinary practices and learn from experienced chefs, provided they're willing to share their secrets.

Many don't realize there's one correct method: Always cut meat across the grain. This rule mainly applies to beef, but it can also extend to other types of meat like pork, venison, and poultry. Cutting meat this way ensures it remains firm during cooking while locking in the juices. As a result, your dish is guaranteed to be juicy and delicious. This practice of breaking the fibers during cutting also makes the meat tender. Conversely, cutting along the fibers causes the meat to be tough and unpalatable.

Efficiency and confidence are essential when it comes to cutting meat. Long, decisive, and advancing movements yield the best results in this endeavor. A reliable and highly sharp knife is indispensable to pull this off effectively. If you'd instead not invest in a new tool, a regular knife will also do as long as it is well-sharpened before use.

Furthermore, hygiene is critical when preparing each dish. Ensure that your hands, cutting board, and all other utensils you plan on using are washed beforehand. Repeat the same procedure after completing your preparations. Contact with raw meat necessitates thorough hand washing with soap, while all dishes and surfaces should be cleaned with dish soap. Sterilization is also highly recommended.