If you look at a piece of raw meat you will notice the long fibres running through it. To cut meat against the grain simply means cutting through these long fibres to make them shorter, and therefore easier to chew. ~ Lay the raw meat on a chopping board and note the direction that the fibres are running. ~ Hold the knife at right-angles to the fibres, and slice through them. Cutting the meat in this way ensure your meat will be much more tender and less chewy than if you cut it along the fibres.