Even if you did everything right when it came to cooking meat, says The Brooklyn Kitchen's Sydney Willcox, there's always something wrong with you.
Either you do not cut the meat or you do not cut it properly before serving.
After letting it "sit" for a few minutes after cooking, "we always cut the meat in a vertical direction in terms of its fiber," says Willcox. "Otherwise, even the softest will look hard."
Most meats we cook, such as steaks and stews, have their muscle fibers visible. And they are intense in the eye and have a specific alignment in the piece of meat.
So that the meat is soft in each bite, we cut it perpendicular to the direction of the fibers. In other words, we cut the fibers in advance, removing this difficult role from ours…