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Cuts

Steak Slicing

Beefsteak cut

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.

Where It’s Used

“Slice the beef tenderloin across the grain into 1 cm-thick pieces.”

Glossary

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C
Teknik

Crosswise Cutting

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.
E
Benzer

Escalope

An escalope is a flat, wide slice of meat, such as veal, chicken, or fish, cut on the bias and usually pounded thinner with a mallet. The French word derives from a term meaning shell or thin slice. Because it is thin, it is suitable for quick cooking over high heat.
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