Trying 137F beef roast as a steak today…do you guys get the cheap $5/lbs meat like me?
Trying 137F beef roast as a steak today…do you guys get the cheap $5/lbs meat like me?
by ducklingkwak
7 Comments
Equal_Efficiency_638
Snagged $500 worth of $3.49/lb chuck in may. Lowest I’ve seen it in 2 years here!
lovelynutz
I wait for the expensive section to go on sale, you can usually see the sell by dates on the package. You just need to arrive the day before and the sale will be on.
I would season them, vac-seal and freeze. Daily pull one from the freezer to the frig and cook that afternoon…..then the sousvide thing became a thing. Now I don’t have to remove the bag till I’m ready to sear and eat.
Educational-Stop8741
I usually get meat at Costco and make a huge amount at once.
erisian2342
That looks awesome! Sous vide is the best at converting collagen into gelatin with minimal loss of juices. It’s perfect for tougher cuts. I love buying cheap meats and giving them the royal treatment too. Nice work!
wizzard419
I like to make deli-style roast beef with rump roast in sous vide, works great for french dips.
shadowtheimpure
Cheap cuts benefit the most from the sous vide treatment as it’s the only real way you can get them both cooked to temperature AND tender at the same time. There’s a reason why chuck roast is lovingly referred to as a ‘Sir Charles’.
HazelForce
Yes, because our economy is horseshit & you can’t find work for more than was earned in 1994!!!
7 Comments
Snagged $500 worth of $3.49/lb chuck in may. Lowest I’ve seen it in 2 years here!
I wait for the expensive section to go on sale, you can usually see the sell by dates on the package. You just need to arrive the day before and the sale will be on.
I would season them, vac-seal and freeze. Daily pull one from the freezer to the frig and cook that afternoon…..then the sousvide thing became a thing. Now I don’t have to remove the bag till I’m ready to sear and eat.
I usually get meat at Costco and make a huge amount at once.
That looks awesome! Sous vide is the best at converting collagen into gelatin with minimal loss of juices. It’s perfect for tougher cuts. I love buying cheap meats and giving them the royal treatment too. Nice work!
I like to make deli-style roast beef with rump roast in sous vide, works great for french dips.
Cheap cuts benefit the most from the sous vide treatment as it’s the only real way you can get them both cooked to temperature AND tender at the same time. There’s a reason why chuck roast is lovingly referred to as a ‘Sir Charles’.
Yes, because our economy is horseshit & you can’t find work for more than was earned in 1994!!!