The Ultimate Guide to Meat Cutting and Marinating for Maximum Tenderness and Flavor

## A Guide to Meat Cutting and Marinating

How to Cut Meat Properly

One of the key factors in cutting meat properly is identifying the grain of the meat – the muscle fibers that run along the length of the meat. You can easily spot this with the naked eye, as the grain usually runs in a certain direction.

There are two common ways to cut meat: cutting across the grain and cutting with the grain. Which method you choose depends on the dish you’re preparing. Cutting across the grain is done when you need thin slices, making the meat tender and easier to eat. To do this, first place the meat on a cutting board and determine the direction of the grain. Then, using your knife, cut perpendicular to the grain, creating thin slices of meat.

The method of cutting meat with the grain is often used for stews or boiled dishes, helping the meat retain a firmer texture. First, place the meat on a cutting board and determine the direction of the grain. Then, use your knife to cut along the length of the grain, creating thicker chunks of meat.

Aside from the cutting direction, the thickness of the slices also impacts the quality of the dish. For stir-fries, it is best to cut the meat as thinly as possible to ensure quick cooking and even absorption of flavors, preventing toughness. On the other hand, for braised or grilled dishes, thicker slices can be used to retain moisture and prevent dryness.

The Order of Marinating: Salty, Sweet, Aromatic, and Spicy

When marinating meat, you might usually just add the ingredients you remember for a particular dish, without paying attention to the order. However, this can result in unevenly seasoned meat that doesn’t taste as good as it could.

It is recommended to marinate your meat in the following order: salty, sweet, aromatic, spicy, and then odorless. This sequence ensures that your food achieves the desired flavor after cooking and enhances the natural taste of the ingredients. It also helps you avoid missing any seasoning.

• Salty: salt, seasoning powder, fish sauce, soy sauce, etc.
• Sweet: sugar, MSG, honey, etc.
• Aromatic: shallots, garlic, wine, pepper, sesame, and various types of aromatic leaves
• Spicy: chili, satay, etc.
• Odorless: Some dishes require marinating with cooking oil, eggs, or flour. These three “ingredients” are quite special, and it is best to add them last.

If you’re marinating a small amount of meat, you can directly add the seasonings and mix well. To ensure more even distribution, mix the meat after adding each ingredient. For larger quantities of meat, combine all the necessary seasonings in a small bowl, mix well, and then pour the mixture over the meat. This will help the meat absorb the marinade more evenly.

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