How do I identify the grain?

[mummel]

So I finally sacked up and bought a whole top round at Costco.  I want to cut it up tonight in strips for biltong and some steaks for the pan, and some chunks for a stew.  Any other ideas for cuts?

So how do I identify the grain?  I've never cut up a piece of meat like this before.  I have an electric fillet knife.  I assume I need to cut with the grain?  TY guys. 

 

[mummel]

Here, seems like the grain is all over the place.

the-steak-breakdown-your-ultimate-guide-to-cuts-of

• mummel
• Sep 29, 2015

 

[daveomak]

Looks like 3 different muscles.. each has it's own grain... If you cut across a muscle, you are cutting across grain... The grain is muscle fiber and length wise is the way the fiber follows...

 

[mummel]

Yeah I know how the fibers run on certain cuts.  It just looks like a top round is all over the place, but it makes sense now that there are 3 muscles.  Not sure how Im going to work this one out tonight haha.