“Slice against the grain.” Have you ever read this in a recipe and wondered what it means? Some cuts of meat have distinct lines in them. Flank steak, skirt steak, brisket and London broil are good examples. These long lines are fibers running through the meat and they are difficult to chew through. These cuts of meat are usually sliced (before or after cooking) in a way that fibers are cut through. In this way, the meat becomes more tender and easy to eat. It’s recommended to slice these types of meat thinly, at a 45-degree angle.