https://youtu.be/yBcZseth470?si=74Bg0cjcsQjLssW8
Isn't 7 hrs way too low from everything I've read here?
Like I was asking for advice on a chuck roast and the most common answer seemed to be 137 for 24-48 hrs.
by GrouchyName5093
https://youtu.be/yBcZseth470?si=74Bg0cjcsQjLssW8
Isn't 7 hrs way too low from everything I've read here?
Like I was asking for advice on a chuck roast and the most common answer seemed to be 137 for 24-48 hrs.
by GrouchyName5093
6 Comments
That was dry aged. I assume it makes a difference.
Yeah it is. I cut up a chuck roast from Costco into “steaks,” and threw a 1b chuck in for 2 hours at 137. It wasn’t bad but the intramuscular fat isn’t rendered enough nor tender enough. It leaves me with a chewy and fattier steak that resembles a fatty piece in a stew.
Idk why there is such a religious obsession with mutli day cooks for chuck.
I’ve done reverse seared chuck steaks which spent 1-2 hrs in the oven to reach 137 and it was tender enough. Of course not as tender as ribeye but still good.
Also keep in mind that meat from different cows is different.
I’ve had chucks which were dry leather after 36hrs souv vide and chucks which were very tender after a simple reverse sear. If you want to experiment for yourself make sure you get the same “brand” of beef and try to cook it different ways. That way you’ll know if that particular beef needs more or less cooking.
I have one that’ll be ready tonight, 36 hours at 135. I can let you know how it is lol
Guga is clickbait, pure and simple.
Guga had another video where he cooks at 140 for 24 hours. It all depends on what you’re doing.