In meat fabrication, muscles should be cut

Question

Question 6 options:

A)

against the grain.

B)

with the grain.

C)

around the gristle.

D)

into a medium dice.

Answer 1

In meat fabrication, muscles should be cut:

A) against the grain.

Cutting against the grain helps to shorten the muscle fibers, making the meat more tender and easier to chew.