Does cutting meat on the bias really keep it juicy?
You can check the answer of the people under the question at Quora “bias knife cut“
About Charlotte
Written by: Charlotte
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Does cutting meat on the bias really keep it juicy?
You can check the answer of the people under the question at Quora “bias knife cut“
About Charlotte
certain types of meat like skirt steak have a lot of flavor but it’s a real tough cut of beef. so you should marinade it and serve it medium rare rest it for at least 15 minutes and yes cutting on the bias or across the grain is always recommended
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I used to always slice meats on a bias for the purpose of presentation only until a chef I worked with called me out on that. The bias cut makes it easy to fan the slices out on the plate like a smilely face, right? But the bias cut also increases the amount of connective tissue your guest has to chew through. You’re far better off using straight slices only.
It’s the same principle as sloped armor on a battle tank.
By attaching the same thickness of steel on an angle, rather than a straight 90°, a projectile must penetrate twice as far. This is exactly what happens when you slice proteins on a bias! The meat will always be more chewy. Sure… the bias looks nicer but… most people would prefer tenderness I think.
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No. Either you misheard this, or someone who doesn’t know about cooking is handing out advice.
In regards to cutting meats for optimum juice, the most important thing is resting time. Heating the meat causes it to tighten, if you cut meat immediately after cooking it’ll squeeze it’s own juice out.
For steaks 3–5 minutes is usually enough. You’ll be able to see and feel the difference between a rested and unrested steak.
Roasts and whole birds need longer of course and it depends on cooking temp level of doneness etc.
Cutting meat against the grain ensures it will be as tender as possible. Muscle fibers of large animals are really hard to chew. The closer to an orthogonal cut the better.
Sometimes a bias cut make sense for portioning but the important bit is that the fibers are cut with a sharp knife and not your teeth.
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