GOING AGAINST THE GRAIN

As you know, meat is made up of bundles of long

muscle fibers that are laid out parallel to one
another. Take a close look at your meat, and you’ll
see that, just like wood, it’s got a grain. In some
muscles, like the loin (where strip and rib-eye steaks
come from) or tenderloin (aka fillet), that grain is
very fine: the muscle fiber bundles are thin enough
that they don’t form a significant grain. Cuts from