From time to time, my customers comment on my lemon chicken. Some say it's nice and tender and some say it's not tender. I always trained my staff to cut against the grain from the tip. I didn't realize it made so much difference until I had a new staff on board who cut it wrong. I then experimented : the same breast was cut against the grain and towards the grain. My staff were very surprised with the results. How can the same piece of meat taste so different ?