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Cuts

Crosswise Cutting

crosswise cut

Crosswise cutting is slicing an elongated ingredient at a right angle to its grain. It is especially useful for steak because cutting across the meat fibers produces a more tender bite. It is also used on vegetables to help them cook faster.

Where It’s Used

“Before serving the cooked steak, slice it across the grain.”

Glossary

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S
Teknik

Steak Slicing

Steak slicing is the technique of cutting beef into thin slices perpendicular to the grain. Slice thickness varies by recipe and cut, creating flat pieces suited to quick cooking. It is often used with tender cuts such as beef tenderloin and ribeye.
B
Benzer

Bias Cut

Bias cut (diagonal cut) is slicing a long vegetable or ingredient by holding the knife at an angled slant. Slices obtained with this technique have a wider cut surface than a straight cut. It is preferred for long vegetables such as green beans, carrots, and onions.
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