Q&A for How to Cut Beef

For grilling beef on a charcoal grill, begin by lighting the coals and waiting until they achieve an even temperature. Avoid cooking the meat prematurely, as overly hot coals can lead to burning. Wait until at least three-quarters of the coals have turned white for a more uniformly controlled cooking experience. Place the meat on the grill until you reach your desired level of char, then flip and repeat on the other side.

As much as possible, yes.

If you're going to cut them into 1-2 inch pieces, you want to make sure they're all of equal size. If you're not sure, first cut the edges off the round to create a square shape, then slice them lengthwise and crosswise into equal sizes. Alternatively, just cut the round into equal slices first one way, then again at a 90° angle. Either way, you'll wind up with a few smaller pieces that you can skewer separately so they cook at the same time.

That depends on the size and if it's cooked or raw. Most beef should be cut across the grain. If cooked, cut it any way you like, but for cuts like skirt or flank, it makes them much easier to chew when cut across the grain. If you have to portion out a larger cut of steak, it really makes no difference. Just cut to size. If you're cutting raw meat into slices for stir fry, cut across the grain then, if too long, cut in half or smaller.