How To Cut Tri Tip Against The Grain

How To Cut Tri Tip Against The Grain

Tri-tip steak is one of the most flavorful cuts of beef. It’s tender, juicy and full of rich beefy taste. It’s also an affordable cut compared to other prime cuts like ribeye or filet mignon. But to make sure you get the best out of your tri-tip, it’s essential that you cut it against the grain. Cutting against the grain ensures that the meat is tender and easy to chew. In this article, we’ll guide you on how to do just that.

Before we start, let’s get a better understanding of what “against the grain” means. The grain refers to the direction of the muscle fibers. When you cut with the grain, you’re cutting along those fibers, making for a more chewy and less tender piece of meat. When you cut against the grain, you’re cutting across the fibers, making for a more tender and easy-to-chew piece of meat.

Step by Step Guide

1. Begin by locating the grain of the meat. Look for the long lines that are running through the steak. You can see that the muscle fibers run in one direction.

2. With a sharp knife, begin to slice perpendicular to the grain. Start with a thin slice at the tip of the steak to create a flat surface.

3. Keeping the knife at a slight angle, cut thin slices against the grain, starting at the flat surface you just created. Start by cutting the end pieces first so that you don’t end up with small pieces at the end.

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4. Continue slicing across the grain, making sure that each slice is the same thickness. Keep the knife at a 45-degree angle to the meat.

5. As you work your way down the tri-tip, you’ll notice that the direction of the grain may change. Keep an eye out for these changes, and adjust your slicing accordingly. You want to continue slicing across those grain lines.

6. Once you’ve reached the end of the tri-tip, check to make sure that each slice is against the grain. If you notice a slice that’s with the grain, turn it over and cut it against the grain.

FAQs

1. Is it necessary to cut tri-tip against the grain?

Yes, it’s necessary to cut tri-tip against the grain if you want a tender and easy-to-chew piece of meat. Cutting with the grain will result in a chewier piece of meat.

2. How do I know if I’m cutting against the grain?

The grain of the meat is visible as long parallel lines that run through the meat. Once you’ve located the grain, you want to cut perpendicular to those lines.

3. What kind of knife should I use?

Use a sharp knife, preferably a chef’s knife or a carving knife. A dull knife will make it difficult to cut through the meat, and you may end up with uneven cuts.

4. Can I marinate the tri-tip before cutting it against the grain?

Yes, you can marinate the tri-tip before cutting it against the grain. Just make sure to pat the meat dry before cutting to ensure even slices.

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5. How thick should the slices be?

The slices should be about ΒΌ inch thick. Thicker slices will result in a chewier piece of meat, while thinner slices may fall apart.

In conclusion, cutting tri-tip against the grain is crucial to ensure a tender and easy-to-chew piece of meat. By following our step-by-step guide, you’ll be able to do it like a pro. Just remember to use a sharp knife and keep an eye out for changes in the grain direction. With a little practice, you’ll be able to impress your family and friends with perfectly sliced tri-tip every time.

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