Let the meat rest briefly so the juices settle
Identify the direction of the muscle fibers
Look for the long lines running through the meat
Position the knife perpendicular to those lines
Slice across the fibers, not along them
Use a sharp knife for clean cuts
Cut in thin slices if the meat is tough
Keep the blade steady and use smooth strokes
For larger cuts, rotate the meat if needed to make the grain easier to see
Check each section separately if the grain changes direction