We often focus on meat quality when purchasing – freshness, appearance, or origin. These are of course crucial factors, however, what happens with the meat later is just as important for the final dish – including how it is cut. The cutting direction in relation to muscle fibers has a direct impact on the structure and mouthfeel of the meat. How does it look in practice?

• cutting across the fibers shortens them and makes the meat more tender and delicate
• cutting along the fibers results in a firmer, tougher texture when eating
• in larger cuts (e.g. roasts, beef after cooking), an incorrect cutting direction can completely change the perception of the dish
• even well-prepared raw material can lose sensory quality due to poor cutting technique

When working with meat, remember that post-preparation handling is just as important as selecting the raw material itself.

Looking for high-quality meat products? Contact us: +48 661 106 331.