How do I identify the grain?

Discussion in 'Beef' started by mummel, Sep 29, 2015.

  1. mummel

    mummel Master of the Pit

    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. 
  2. mummel

    mummel Master of the Pit

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

  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    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...
  4. mummel

    mummel Master of the Pit

    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. 

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