How to cut braised beef? Crosscutting or vertical cutting?

1. Cut beef into thin slices or chunks horizontally. Cutting beef horizontally can make the fibrous tissue smoother and the meat easier to chew and digest. Cutting along the grain will lead to the obvious tendon fiber structure. This cutting method makes the fiber tissue smoother and the meat is easy to chew and digest. Used to make braised beef slices or as a side dish.

2. Cutting beef vertically will retain more fibrous tissues and tendons, which will make the meat tough and difficult to chew. Vertical-cut beef is easy to separate fibers after cooking, which leads to loose and loose meat quality and affects the taste.