How to cut a steak

Cooks with YouTube-channel America's Test Kitchen decided to check whether the steak really need to cut only against fibers. They cooked two steaks and put them in a special device to measure the force with which you need to bite the meat in both cases.

It's believed that steak We need to cut against the direction of the fibers. If the cut in the direction of the knife runs parallel to the muscle tissue. If anti - perpendicular.

Cooks with America's Test Kitchen YouTube-channel decided to test the hypothesis that cut across fibers steak is much softer. They took two steaks: flank and striploin, boil them in water to a temperature of 55 degrees Celsius.

Then, both the steak put in CT3 Texture Analyzer - apparatus for measuring the density of materials to determine the strength that you need to make in order to take a bite.

It turned out that cutting in the direction of the fibers in both cases makes steak tougher. Bite flank, cut along the grain, five times heavier. In the case of striploin difference is not so great, but still there.