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Spent three hours trying to get a clean cut on a grass-fed beef round yesterday
The grain was all over the place, way different than the corn-fed stuff I usually work with. I had to keep switching knives and angles, and it still felt like I was fighting the meat. What's your go-to method for dealing with tricky grain on grass-fed cuts?
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gavina731mo ago
Honestly, the grain shouldn't be that different just because it's grass-fed. That sounds more like a specific animal or cut issue. I find the real trick is to chill the meat until it's almost frozen firm, then use a long, flexible slicer. It lets you follow the grain as it shifts without forcing it.
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drewsullivan1mo ago
Wait, what about the muscle tension from grazing on hills?
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lily_singh21mo ago
Two whole hours of my life gone just trying to get a straight cut on a chuck roast last Tuesday. Kinda makes you wonder if everything worth doing is just fighting against the grain, doesn't it?
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