Beef against the grain.
This is the heart of any cut of beef against the grain. If it was a pave of rump, it would be the middle / best / heart of the meat / rump, cut against the grain.
U cut it with the grain
When the meat is cut across the grain, the meat fibers are made shorter, so the meat chews more easily and seems more tender.
Against the Grain More Meat Than Wheat - 1981 is rated/received certificates of: Australia:M
Always cut meat across the grain. In the case of a tenderloin cut what is called medalions. Lay the meat on the cutting board and and cut your steaks across the loin.
With the grain. A cross cut saw is for across the grain. A rip saw should have bigger teeth.
The tool would be either a table saw or a radial arm saw with the blade rotated parallel to the fence. The type of cut is called a rip (as opposed to against the grain, which is called cross-cut).
When slicing vegetables, it is often best to cut against the grain. The grain from the fields would feed the villagers for the cold winter months.
You cut a rump roast by slicing against the grain. Start slicing from the center of the meat and make slices very thin.
That is the bias. When you have a pattern that states "cut on bias" the pattern piece would be placed in a fastion that would be a "diagonal line against fabric grain". Pattern pieces cut in this fashion are sometimes more difficult to sew because when fabric is cut on the bias it gives the cut edge more of a stretch.
The meat and grain group
I suppose so, because what I learned about vegetarians is that they don't eat meat. Grain Is not meat.