Cutting at the wrong angle just slices through muscle fibers and makes the meat tougher. Stick to a clean, perpendicular cut to the grain – that's what gives you a clean break and lets the juices stay in. Speed is just a tool, not the main thing. Go steady, keep the blade sharp, and don’t rush. If you let the blade do the work, the meat will stay tender. That’s how we do it in the shop.