Cut it diagonally.\ \ \ \ \
In most cuts of meat, the grain is perpendicular to the way the butcher slices it (remember butchers?)
The notable and delicious exception is a flank steak, where the grain runs along the meat. Again, cut it diagonally.
For our Australian friend with his leg of lamb, the butcher probably calls it a skirt steak which is quite a different thing in US. (And please learn how to carve the lamb cutting diagonally towards the bone).
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