In fact, it means: there are stripes on the meat, and you can clearly see the fleshy fibers. Crosscutting beef is to cut the stripes of beef directly with a horizontal knife. Pork can be cut diagonally and chicken can be cut along the grain.
In fact, the central meaning is to facilitate cooking and taste.
Beef is relatively old, and cutting into pieces helps to make it tasty when it is burned, which makes the meat more convenient to mature, shortens the cooking time and is not blocked when it is eaten.
Pork can be cut diagonally. Compared with chicken and beef, it is above average, easier to cook than beef and slower than chicken. Not to mention chicken, because it is easy to cook, it will go bad in crosscutting.
Easy to cook means tender. The above is the problem of tender knife cutting.
The other is the bridging of livestock. As long as the meat is old, it can be cut like this, and the tender meat can also be copied, not limited to cattle and chickens.