Identifying the grain in meat is crucial for ensuring optimal tenderness when carving. The grain refers to the direction in which the muscle fibers align in the meat. To find the grain: look closely at the surface of the meat, and you'll notice lines or striations that run in one direction. These lines are the muscle fibers, and the direction they're running is what's referred to as the grain. You should always slice turkey against the grain, as this will make the slices more tender and easier to chew.