Preparing Beef for Dehydration: Muscle Fiber Orientation

Understanding Muscle Structure

Beef muscle tissue is composed of bundles of long, parallel muscle fibers. These fibers provide strength and texture to the meat. The direction in which these fibers run is referred to as the grain. Identifying the grain is crucial for achieving a tender and palatable final product when dehydrating beef.

Importance of Fiber Disruption in Meat Preparation

Toughness in cooked or dried meat is often attributed to the resistance of intact muscle fibers. Slicing perpendicular to the direction of these fibers shortens them, making the resulting product easier to chew and less prone to excessive toughness after moisture removal.

Locating the Grain in Flank Steak

Flank steak is a cut known for its prominent grain pattern, often running lengthwise across the cut. Careful visual inspection is required to accurately determine the precise direction. This direction may subtly shift across different sections of the steak.

Optimal Slicing Technique for Tenderized Dehydrated Beef

The goal is to sever the long muscle fibers. Position the meat so the fibers run perpendicular to the knife's edge. Use a sharp knife and consistent pressure to create slices of uniform thickness, ensuring each slice effectively shortens the muscle fibers. A slight angle can be employed, but a near 90-degree angle is preferred.

Considerations for Uniform Dehydration

Consistent slice thickness is critical for even moisture removal during the dehydration process. Uneven slices can result in some pieces being over-dried and brittle, while others remain under-dried and potentially unsafe for consumption. A thickness between 1/8 and 1/4 inch is generally recommended for jerky, but may vary depending on desired texture.

Techniques to Aid Slicing

• Partial Freezing: Partially freezing the meat for approximately 30-60 minutes can firm it up, making it easier to slice thinly and consistently.
• Sharp Knife: A sharp knife is essential. Dull knives tear the meat, creating uneven slices and increasing the risk of injury. A slicing knife or a long chef's knife is suitable.
• Steady Pressure: Apply even pressure throughout the cut to maintain a uniform slice thickness.