2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44
The chefs at America's Test Kitchen YouTube decided to test whether the steak should really only be cut against the grain. They boiled two steaks and placed them in a special device that measured the force with which to bite the meat in both cases.
It is believed that the steak should be cut against the grain. When cut in direction, the knife runs parallel to the muscle tissue. If against - perpendicular.
The chefs at America's Test Kitchen YouTube decided to test the hypothesis that sliced steak across the grain is much softer. They took two steaks, flank and striploin, and boiled them in water to a temperature of 55 degrees Celsius.
Both steaks were then placed in the CT3 Texture Analyzer, a material density meter, to determine the force required to bite off a bite.
| Steak | Applied force (fiber) | Force applied (against fibers) |
| Flank | 1,729 grams | 383 grams |
| Striploin | 590 grams | 329 grams |
It turned out that cutting in the direction of the grain in both cases makes the steak harder. Biting off a flank cut along the grain is five times harder. In the case of the strip, the difference is not so great, but still there.
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