When you rip open your package from Lone Mountain Wagyu and bring that meat into the kitchen, you want to treat it with care. Learn what makes Wagyu beef structurally unique and use those features to your advantage as you cut into it. Learn why it is important to cut meat against the grain.
What Is the Grain?
The grain of a piece of meat refers to the direction of the muscle fibers running through it. Look at the meat and notice the lines running across it. Those are the muscle fibers—that’s the grain you’re looking for. Cut at an angle perpendicular to those lines, and you’ll ensure a more tender bite.
Why Does It Matter?
When you order Wagyu beef online, you purchase a gift for everyone at your table—including yourself—and you want to honor that gift. Make the most out of a luxury cut of meat by cutting it against the grain into perfectly buttery, chewable bites. You don’t want to be known as the cook who serves up a tough steak!
What Difference Does It Make?
One of the hallmark features of Wagyu beef is the intricate marbling of fat between the muscle. The fat gets all the glory for being delicious and unique, but don’t downplay the importance of the muscle that encases it. When you leave those long muscle fibers intact, your dinner guests will have to chew harder to break down those fibers. Cutting against the grain ensures tenderness in each bite; you get a little muscle and fat in every piece.
Next time you order Wagyu beef online, put your knife skills to the test and serve up luxurious morsels your dinner guests will remember fondly. When you cut against the grain, your roast or steak becomes easier to chew, so you can focus more on the taste of the meat itself. These are the crucial reasons why it is important to cut meat against the grain. Now that you’ve got this knowledge, you can turn your delivery from Lone Mountain Wagyu into a meal to remember!