Jaccarding Technique?

[darita]

Posted this reply on in another thread, but I really thought it would be better answered on it's own...
Just a thought...I'm no meat expert, but I know that how you cut your meat makes a difference in tenderness, like being sure to slice your brisket perpendicular to the grain. That said, if connective tissue of the meat runs parallel to the grain, then Jaccarding with that grain does nothing. I would think that you have to Jaccard perpendicular to that grain in order to cut the fibers of the connective tissue and tenderized the meat. All this is assuming that connective tissue does run parallel to the grain.
I'm hoping someone with more knowledge will comment on why I'm right or why I'm wrong.

[bluetang]

As far as connective tissue is concerned, it is just plain tuff! A Jarccard is not going to take much, if any of that toughness away. That does depend on the amount of connective tissue present though. Ergo a wee bit might be a wee bit more tender. You are correct as far as the Jaccard is best at severing the muscle fibers (actomyosin) perpendicularity. I use mine pretty much for marinating meats, haven't been real impressed with it otherwise.

[OMFGBBQ]

The pattern in which you use the Jaccard does not have nearly the effect as the direction in which you slice the meat.. You can take the most tender cut of meat and make it tough by cutting it with the grain as oppose to against it and vice versa. A Jaccard creates "heat tunnels" which promote faster cooking times and aids in the absorption of marinades and rubs. By default, if you put holes in anything it should break down easier.