Content

• Steps
• Tips
• What do you need

To make a good steak, many enthusiasts and budding chefs know the importance of seasoning, cooking temperature, and grilling time. In this process, perhaps the most important thing is to properly cut the veal. "Grain" is the edge where the long muscle fibers are drawn, which are parallel to the arcs to the other. All fibers are in the same direction. Understanding and differences in meat structure can mean the difference between shoe soles and tender, juicy meat.

Steps

1. 1 Purchase a piece of veal from the butcher or grocery store.
2. 2 Wash your hands thoroughly before cooking.
3. 3 Cook the meat to your liking, grill or toast. Temperature, as well as rare, medium rare, medium, medium well, and well done roasts can also affect the tenderness of the meat. Most steak lovers prefer medium rare, which is considered the optimal balance.
4. 4 Place the steak in a skillet and let it sit for at least 3-5 minutes, until cooked as you like. This will redistribute the juices that relax the muscles inside your steak. Cutting prematurely will allow these juices to drain out.
5. 5 Determine the graininess of your veal cut. You can see how the muscle fibers are located in the steak. They look like long tufts of stripes and run in the same direction along the entire length of the meat.
6. 6 Using a sharp knife, cut off the very edge of the steak at an angle. Cut the fibers (grains) into small, thin pieces. The thinner you cut the piece, the shorter the grain will be. This will make the bites tender and easy to chew.
7. 7Continue slicing the meat against the grains until you've finished cutting to the other side of the steak.
8. 8 Transfer the chopped veal to a platter and serve.

Tips

• Do not confuse grill seals with fibers. Grill seals are cooking marks that are created when the steak is placed on the grill. Newbie cooks often confuse grill marks with grain. Be confident and understand the difference.
• The less grain the beef has, the less important it is to cut into thin slices. Chunks like in a filet mignon or a New York strip are initially soft muscles, so cutting this meat can be easier. If you are having difficulty carving meat, this cut is for you.
• Different parts of the veal will have different grain lengths. Generally, the harder the muscle works in the animal, the denser the grain will be. The larger the grain, the more important the angle at which you cut the steak becomes. Experiment with different parts of the veal as you learn the cutting technique.

What do you need

• Piece of veal
• Meat knife
• Cutting board
• Serving platter