If you’re planning to cook one of the tougher cuts of steak, such as flank or hanger, it’s important to know the correct way to slice the meat.
Slicing against the grain, i.e. against the direction of the muscle fibres, is vital for cuts from the harder working parts of the animal. In fact it’s just as important as resting the meat if you want to enjoy the tenderest steak. Shortening these muscle fibres will make the meat much easier to chew.
With the more expensive cuts, like tenderloin, the fibres are very fine and thus slicing against the grain isn't as important, but if you want to make the most out of the cheaper cuts, knowing how to carve the meat properly is essential.
The short video from the Institute of Culinary Education below explains exactly how to do it – don’t worry it will soon become second nature.