Marbling nothing close to a wagyu but then again it's the leaner part of the cow?
Bought it as an alternative to choice chuck which was nearly 10$/lb primarily for braising and stews.
Would it taste good with just sous vide and sear?
by tirtha2shredder
3 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
Only if you treat it like chuck I guess, so 138F for like 24 to 36hours depending on who you ask on the sub.
Remember Wagyu is a cow breed, not a style or grade of beef.