Cutting against the grain - when and how?
Cut against the grain before cooking for stir fries or quick cooking dishes like fajitas.
For steaks, always cut along the grain (if you can see it) before cooking to keep it juicy. After cooking, slice against the grain when you're ready to eat.
Slicing against the grain helps you chew the meat easier as well.
For primary cuts like tenderloin, ribeye and striploin, the grain is less visible compared to secondary cuts like skirt or flank steak as they are already so tender. In this case, slicing against the grain is not something to worry about.