Why does cutting meat across its grain tenderizes the meat?

Meat fibers run parallel to each other in the muscle. When you cut meat across the grain, you are essentially shortening these fibers and making the meat more tender. This is because when you cut against the grain, the fibers are more easily broken down by your teeth. Additionally, cutting meat across the grain exposes more surface area to the cooking process, which helps to tenderize the meat further.

Here is a more detailed explanation of how cutting meat across the grain works:

* Muscle fibers are arranged in bundles. Each bundle is surrounded by a connective tissue sheath. When you cut meat with the grain, you are cutting through these bundles, which can result in a tough texture.

* When you cut meat across the grain, you are cutting through the muscle fibers themselves. This shortens the fibers and makes them more tender.

* Cutting meat across the grain also exposes more surface area to the cooking process. This allows the meat to cook more evenly, which can further tenderize it.

In general, it is a good idea to cut meat across the grain whenever possible. This will help to ensure that your meat is tender and flavorful.

Here are some examples of how to cut meat across the grain:

* Steak: Cut the steak perpendicular to the bone.

* Chicken breast: Cut the chicken breast in half horizontally, then slice each half into thin strips.

* Pork chops: Cut the pork chops in half horizontally, then slice each half into thin strips.

* Ground beef: Crumble the ground beef into small pieces before cooking.

By following these tips, you can ensure that your meat is tender and delicious every time you cook it.