into individual steaks, you’ll want to avoid cutting against the grain. “Generally, when butchering larger cuts into smaller steaks, or primal into sub primals, you want to follow the natural ...

“By cutting against the grain you are ensuring that [each piece has] the smallest possible length of muscle fiber,” says Greg Garrison, executive chef of Repeal 33 in Savannah, Georgia. Simply put, ...

Learn how identifying muscle grain direction in steaks and cutting against it when slicing makes all the difference for ...

Now that the Thanksgiving turkey is behind us, it's chicken time again. A juicy, tender chicken breast is a thing of ...

The tri-tip sirloin and flank steak are perfect for grilling but should be cut against the grain. Head into any grocery store, and the sheer number of steak options can be overwhelming ...

Chef, restaurateur and TV cooking judge Tom Colicchio offers "Sunday Morning" viewers a recipe from his latest book, "Why I ...

“I don’t dislike filet. But it’s certainly not the best cut of meat,” home-grown celeb chef David Burke told NJ.com in an ...