Why does the way meat is cut affect its flavor?
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it doesnt, it affects its texture, and toughness, and how it cooks. Unless the slicing method is related to the cooking method (ie thin sliced pan fried pieces vs uncut oven roast) the flavor of a piece of meat is unrelated to how it is cut.
Texture is a big part of taste. Taste as you perceive it is an amalgam produced by your brain based on information received from chemosensory cells in the taste buds, olfactory (smell) cells in the nose, and touch receptors/thermoreceptors in the mouth and on the tongue. Changing any of these inputs will change the final output of your taste perceiving circuitry.
You cut with or against the grain of the muscle. Because of how the muscle fibers are aligned, against the grain will result in a more tender bite, with the grain will result in a chewier bite. Tender is better.
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