How To Slice Cooked Meat The Right Way

So I'm going to show you the wrong way to cut meat.

And then I'm going to show you how to cut it the right away,

like a Bobby Flav vibe.

Now I'm going to show you with four different cuts of meat.

We're going to start off with a flank steak.

I'm going to go with the chicken, pork Tenderloin.

They want to do a bone-in ribeye.

All right. So what is grain?

Grain is the muscle fiber of the meat,

especially in beef and especially in kind of poultry and

pork products.

We have to really pay attention to kind of the structure of

the meat. Because if you slice with the grain,

it becomes super tough and it's really hard for you to bite

into it.

So now we're going to do a flank stick and as you can tell,

the striations are going across my face. That way,

when I say striations,

what I'm talking about is the grains that are coming across

this way,

as you can tell it really predominantly on the flank steak.

So the wrong way is which I did for the first time when I

ever cut meat is to go with the grain.

So you slice it this way, as you can tell, also,

if you cut it this way, see how stringy it is, yeah.

You can just tell a all harder. It's like,

look how bouncy it is. It's like rubber almost.

You know what I mean?

Yeah.

It's tough. Wow.

Oh, it's hard to swallow too.

So now let me show you the right way to cut this.

And for flank steaks,

I really liked to cut kind of a bias and kind of give it a

longer openness to the face of the meat.

So you go 90 degrees and you will make sure you cut all the

way through the cold. Beautiful.

These things are Beautiful.

And look, once you pull it, just falls apart.

Now we're going to go into chicken breasts,

the striations or the grains of this meat.

It's kind of everywhere.

So you just gotta be very conscious of where you cut. Okay?

The striations on this chicken, it's kind of like,

it's like waves, right?

It goes this way.

Right? And then here too.

Also you can see it's like wavy this way.

So with the grain is going this way against the grain would

be going this way. I'm going to show you the wrong way.

Let me go ahead and slice the meat this way already me

cutting it with the grade, the super hard to get into it.

Okay.

Here is with the grain. It's it's really tough though,

with the grain cuts,

they come super string and they get stuck in your teeth.

Now I'm going to show you though the right way to cut this

chicken breast. So we'll cut it against the grain, right?

You can tell already it's easier for me to cut the

chicken itself and you can tell a perfect slice is falling

apart a little bit more.

That's such an easy tool and melt in your mouth.

That's where you can really tell that you've done it the

right way.

So next we have the most important meat.

I think out of this whole spectrum, the bone-in ribeye,

we got this two inch thick from our friends.

a bone-in ribeye is one of the best cuts out of the steaks.

As you can look at this meat,

there's a lot of things happening here. Okay.

You have this big piece of fat right here,

which is the gristle. Not a lot of people really enjoy it,

but I enjoy it myself.

There's this kind of fat cap right here that kind of got

seared off really nicely. And then as you can tell,

the striations are going this way, basically.

So if you want to cut with the grain,

you're going to cut this way.

But if you're going to cut against the grain,

you're gonna cut this way. Okay.

First one. Want to take the gristle part off first.

So I'm going to cut with the grain. Okay.

So, oh God.

Cutting it with the grain. Okay.

I don't want to cut it anymore. Okay.

And as you can tell, see, this is a tender piece of meat.

This is a bone-in ribeye,

which is the middle part of the ribs and the loin of the

beef. So this is supposed to be super tender.

And look, you can't even pull it apart.

All right. We're going to clear this heartache right here.

We're going to go ahead and cut the other one respectfully.

All right. Cause this is killing me.

She had to take it off the bone, right?

So you just guide your knife and it kind of curves a little

bit, right?

So there's a clean cut. Take the gristle,

but that's what of side.

And then we're going to go ahead and cut against the grain.

Okay.

So he's going to be this way.

We'll lay down like this.

And then I take the gristle and the gristle itself is just

straight fat.

So I just cut it straight down and then we're going to get

this. So after we slice the beef,

this is how it's supposed to be done right here.

You finish with a little bit of mild salt.

You fan it out so everybody could see how much money you

spend on this thing.

And then you just show it off and you put the bone right

next to it. Just like that.

I'm going to go be a monster and have slice my let's take a

big one like this. I was going to tear into

like butter a baby. You saw how this melted,

took like three bites. That thing was gone.

We getting into with a pork Tenderloin.

Now it's a great piece of meat. It's super tender.

You can see the striations on this one to like kind of open

it up a little bit and see where everything is.

This is also a little bit wavy and kind of like all over the

place. As you see here in the tail part,

the striations are going this way,

but then once you got to the middle part,

it becomes curve down this way.

You can see also the difference here on the side of it

striations, see was going this way.

Then it starts going curving this way.

If you cut this all the same way,

if you're not paying attention, you can cut half, one,

half of it the right way.

And then the other half the wrong way.

And when you're going against the grain, you slice,

then you turn and then you slash the other way. Right?

So we're going to go ahead and cut it with the grain.

And I'm a man. I don't want to destroy this.

Oh God.

We went down the loin and his cut all the wrong way. Okay.

See how stringy it is all right.

So now we're going to go ahead and cut it correctly.

What I want to do first really is just to trim her up a

little bit, you know,

just to make sure that everything is all one piece and all

lined up. So those kind of the end pieces right there.

So the striations are going this way.

So I'm going to go ahead and, and go against the grain here.

And then now it's turning.

So now I'm going to go ahead and go against the grain this

way. Okay.

You can really see how nice and tender this meat is, right?

It's really just coming apart right there.

That the same meat cooked at the same time.

All we did was just cut it different and you see the

difference in both of them.

Now I've shown you all types of meat.

You can cut against the grain.

You can do it all types of proteins. Now,

you know how to do it. Don't waste it.

Don't **** up. Bon Apetite.

Chef Jordan.