Many people create meat dishes that are way too tough. However, there is a way to prevent this.

FIRST AND FOREMOST. All meat has a "grain" in the muscle the same way that a piece of wood does.

To get the most tender meat, you need to cut ACROSS the grain. Lets use the analogy of a piece of wood.
Imagine a "log". The grain runs down the long length of the wood. It's the same with a piece of meat.
You should generally be able to see the grain. You want to cut it up, cutting ACROSS the grain.

Lets say you are going to prepare a beef stew. Obviously, you want small chucks of beef. Look carefully at the meat and you'll see the grain. Don't cut the same way the grain is running . Cut ACROSS the grain. Then cook as per usual, BUT if searing the chunks, use high heat with a touch of oil AND then cook it only long enough to lightly brown it AND NEVER, NEVER over crowd the pan. That causes the meat to BOIL and NOT to FRY.
FRY/SEAR in smaller batches. then when beef is nicely browned you may now add it to your stew pot to fully cook and tenderize it. ALSO, gently simmer the stew. Never let it come to a boil.
If you follow these steps, your stew with be melt in your mouth tender.

Roadie wrote: Many people create meat dishes that are way too tough. However, there is a way to prevent this.

FIRST AND FOREMOST. All meat has a "grain" in the muscle the same way that a piece of wood does.

To get the most tender meat, you need to cut ACROSS the grain. Lets use the analogy of a piece of wood.
Imagine a "log". The grain runs down the long length of the wood. It's the same with a piece of meat.
You should generally be able to see the grain. You want to cut it up, cutting ACROSS the grain.

Lets say you are going to prepare a beef stew. Obviously, you want small chucks of beef. Look carefully at the meat and you'll see the grain. Don't cut the same way the grain is running . Cut ACROSS the grain. Then cook as per usual, BUT if searing the chunks, use high heat with a touch of oil AND then cook it only long enough to lightly brown it AND NEVER, NEVER over crowd the pan. That causes the meat to BOIL and NOT to FRY.
FRY/SEAR in smaller batches. then when beef is nicely browned you may now add it to your stew pot to fully cook and tenderize it. ALSO, gently simmer the stew. Never let it come to a boil.
If you follow these steps, your stew with be melt in your mouth tender.

**Recently and at a friend's for dinner, he had cooked a Pot Roast and meal. Great dinner, but
it was tough and not tender. I wonder if he had cut the way the grain was running. Maybe it was
simply overcooked, anyway tender meat is and when it turns out so, is always a pleasure :)

I cook a stew in the slow cooker, searing the chopped meat first and the meat is always melt -in-the- mouth tender.

Pats wrote: I cook a stew in the slow cooker, searing the chopped meat first and the meat is always melt -in-the- mouth tender.

What time is dinner

Thanks for all the above tips.

If not a casserole and I want to make a quick stirred beef ( eg Chinese food) I marinate the meat in rice and gin in a boil and leave it in the fridge before cooking and does the same with calamari or cuttle fish , they always taste very tender and yummy.

caretaker wrote:

Pats wrote: I cook a stew in the slow cooker, searing the chopped meat first and the meat is always melt -in-the- mouth tender.

What time is dinner

May I join too?