Hi.i have a question about cutting beef for steak.is that important the way of cutting to reduce the thickness of beef while it cooked??? Thank's.

Thank's a lot that means too muxh too me as a pro answer s a beginer.thank's again.

Thank's a lot that means too muxh too me as a pro answer s a beginer.thank's again.

Steak is butchered along the lines of muscle and bones attached. Individual muscles might then be cut across the grain. Thickness matters less than marbeling (fat to meat). Well worked muscles with less fat will be tougher to chew and need to be cooked more slowly.