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Is there a proper way to cut raw meat so when cooked it is not tough?

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Is there a proper way to cut raw meat so when cooked it is not tough?

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Yes cutting against the grain will make it easier to eat the meat whether you cut it before or after cooking. Meat is comprised of long sinewy fibers connected together lengthwise so when you cut across them, you’re essentially cutting those fibers into small pieces making the meat much easier to chew. Along the same vein (pardon the pun) tenderizing the meat by pounding it or using the type of tenderizer that has tines to puncture the meat breaks down the sinews and therefore makes it tender as well. That’s not to say that meat cut along the grain will always be tough. That’s when the quality of the meat and how it’s prepared comes into play. If it’s braised or stewed or slowcooked to the point of falling off the bone, you’ll notice that it falls apart with the grain, but because of the way it was cooked, it’s still tender. Fish should never be tough unless it’s been overcooked. The structure of fish is different though and it will be tough if overcooked no matter how you cut it.

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