Originally Posted by White Dog BBQ
So that means you slice it from the end, and not a corner, right?
I tried one last week that I cut away part of the adjacent corners (adjacent to the corner I'm slicing through) to square the finished sides parallel to the grain. It wastes a good bit of meat, and you can't get even slices the entire length of the remaining meat, anyway. It should be possible to cut the raw meat away to the point that a slice of meat cut perpendicular to the grain will still be small enough to fit in the box, even if the slice is not cut perpendicular to the sides of the meat. (Damn, I wish I could draw a picture here.) At this point, I'm thinking that cutting absolutely
perpendicular to the grain of the meat is probably not that important in terms of tenderness, and I'm planning on trimming in the future so that I lose less meat while still getting my slices to fit in the box.