Great Steak 101:
The Slice

Cooking meat well is the first part of a good steak experience. Letting it rest after removing it from the heat is the second part of the equation. Before you sit down to sink your teeth into your prepped food though, we thought we'd give you a bit of a rundown on the importance of slicing your steak a particular way for optimum tenderness and presentation. We've included a handy video for reference that will explain some of the particulars. 

Everyone should read this great article on Food Lab at Serious Eats. 

Most cookbooks will tell you the same thing: "Slice thinly against the grain." To the majority of us, that'll sound like another language we don't understand. Slicing against the grain means understanding that muscle fibers in meat are laid out parallel to one another, not that much differently than a piece of wood that you might see. Different cuts of meat will have more prominent fibers. Slicing your meat against the grain is going to facilitate the break down of the muscle fiber and will enhance tenderness. 

You can read the full article here. You can also see another video that defines this here

Need restaurant quality meats to test it out? We have you covered. Check out our selection of dry aged steaks and premium beef   or  contact us

 

 

 

RELATED

BLOG POSTS

3 Delicious Steak Marinades for Your Next BBQ

Steak has always been one of the most popular meals in the world. Whether you prefer your steak medium-rare or well-d...

Product Highlight: Our Poultry Products

Searching for high-quality, free-range poultry products at a cost-effective price can be frustrating. Everywhere you ...

Product Highlight: Our Wagyu Beef Products

Wagyu beef is one of the highest quality beef products in the world. Sought after by many, wagyu beef is becoming inc...

The Best Rotisserie Chicken On The Grill

From Montreal to Vancouver - Rotisserie Chicken Is One of Canada's Favourite Meals.  Hard to believe? Well...we ...

Great Steak 101:
The Slice

Cooking meat well is the first part of a good steak experience. Letting it rest after removing it from the heat...

The Case For Cooking Steaks Frozen...

An age old culinary fact when cooking steaks is that room temperature meat is optimal versus cooking from frozen. T...

The Brilliant Herb Crusted Rack of Lamb

Good lamb rack is one of those things that we don't necessarily eat regularly, but when we do, it's always nice to ...

Aaron Franklin's Definitive Guide To Pulled Pork

Pulled pork. Pork Butt. Shredded pork. Pork shoulder. It's got a variety of names. We all usually enjoy it on a hot...

The Perfect Pressed Pork Belly by Gordon Ramsay

Gordon Ramsay never disappoints. Here - he gives us a remarkably delicious recipe for the perfect pressed pork bel...

Cast Iron Steak by The Culinary Fanatic

/p> Just caught this delicious looking method for cooking a steak in a cast iron skillet. The recipe is courtesy o...
Close (esc)

Sign Up!

NOW OFFERING FREE LOCAL SHIPPING! 

Sign up to check out our new product releases and get early access to sales.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Shopping Cart

Your cart is currently empty.
Shop now