Question

In meat fabrication, muscles should be cut A. against the grain. B. with the grain. C. around the gristle. D. into a medium dice.

Answer 1

Answer:

A. against the grain.

Explanation:

Although entire muscles are fabricated regardless of the grain of the meat, a portion cuts observe the general guideline of cutting over the grain of the meat. This produces short filaments of meat that when served are anything that is easy to cut and chew.