What is the proper technique for slicing meat?

Slicing meat against the grain is the proper technique because it shortens the muscle fibers, making the meat more tender and easier to chew. When meat is cut with the grain, the long muscle fibers remain intact, which can result in a tougher texture that is more difficult to eat. By cutting against the grain, you are essentially breaking the fibers, allowing for a more palatable bite. This technique is especially important for tougher cuts of meat, where tenderness is critically needed to enhance the overall eating experience.