Knife, grain and slicing: tenderness you cut in, not only cook in at : the main line · 371

Look for parallel lines in the muscle — the direction fibres run. On flank and skirt they are obvious; on ribeye they can hide under fat seams. Rotate the board until your knife will cross those lines, not travel along them. When grain changes mid-piece, change your angle mid-carve.

Thin slices suit hot pot, bulgogi-style flash cook and tough-ish cuts. Thicker steaks want fewer, bolder slices so juices stay put until the fork. Brisket and shoulder often want pencil-thick slices across the grain after a rest — thick doorstops fight the collagen work you already paid for.

Carving too early floods the board. A short rest lets temperature gradients ease so slices stay juicier. Keep a sharp knife; a dull edge compresses and shreds. Wipe the blade between fatty cuts so each slice starts clean. Some primals join muscles with different grain directions. Separate along seams when you can, then slice each muscle on its own best angle.