/ck/ - Food & Cooking

I typo'd my last attempt at this thread so here it is again.
This is a top sirloin cap roast.
It's layered like this:
>fat cap
>meat
And that's it. There's no internal fat structure (marbling is just intramuscular fat, no structure) and the connective tissues might as well not exist.
Carving with or against the grain has nothing to do with the fiber direction and everything to do with everything else. Fat structure, bones if any, etc. For example, a prime rib roast with the bones cut out before cooking looks uniform but there's a big piece of fat within that won't allow everyone's slice to be equal if cut the wrong way.
Discuss.

>YOU CAN'T CUT A UNIFORMLY SHAPED ROAST AGAINST THE GRAIN BECAUSE... YOU JUST CAN'T OKAY?
I will ALWAYS cut top sirloin cap with the grain just to piss off pedants who can't do simple geometry.
Obviously you wouldn't do this with a prime rib. Top sirloin cap is special because it's exactly the same both ways as long as the fat cap is on top.