30-hour @ 135-degree chuck roast, finished with a beef tallow sear. Amazing moisture and texture, just wonder if a little hotter or longer could have helped some of that middle fat render.
by Adventure241
9 Comments
Re4medHTX
I seriously thought this was a nice pork roast. Can’t believe that is chuck!
Looks great!
SammaATL
137 is the sweet spot for pink, juicy, fat rendered. But I’d eat this one too.
HumbleLife69
That does not look appealing
jabronibalogna
Looks terrible
segelflugzeugdriver
Hate to say it, but that’s not looking great. Not everything needs sous vide
rbrkaric
Enjoy
theXsquid
I bet the left overs make great sammies.
Equivalent-Collar655
Looks like a ham
midijunky
Yes pump it to 137, I did a 24h top round over the weekend. Basically poor man’s prime rib, these type of cuts.
9 Comments
I seriously thought this was a nice pork roast. Can’t believe that is chuck!
Looks great!
137 is the sweet spot for pink, juicy, fat rendered. But I’d eat this one too.
That does not look appealing
Looks terrible
Hate to say it, but that’s not looking great. Not everything needs sous vide
Enjoy
I bet the left overs make great sammies.
Looks like a ham
Yes pump it to 137, I did a 24h top round over the weekend. Basically poor man’s prime rib, these type of cuts.