While the terminology can be a bit confusing, the process is really quite simple! Notice the tough fibers that run through the beef as it rests — you will see lines running across the entire surface, all in the same direction.u003cbr /u003eu003cbr /u003eAngle the meat so that your knife blade can cut across (perpendicular to) those lines, and slice into thin pieces. Doing so breaks up those tough fibers, allowing each bite to become tender and easy to chew.