Finally figured out why my ribeyes were chewy

Took me 6 months to realize I was slicing against the grain wrong. Saw a video from a guy in Omaha who pointed out the grain shifts direction near the fat cap. Been doing it his way for 2 weeks now. Anyone else deal with that tricky grain pattern on thicker cuts?

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carter.hugo2mo ago

Bro just wait til you try slicing a brisket point, that grain does a whole 180 degree party trick halfway through. Sounds like you been fighting the meat for 6 months when it was just trying to help you out lol. Good on you for figuring it out though, most people just keep chewing and complaining. That Omaha guy probably saved you from buying a whole new grill out of frustration. Meat grain is basically the zodiac killer of cooking, it changes direction whenever it feels like it.

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