I've never cooked one and want to see what all the hype is about. How much do you think this is worth per pound? It seemed a little high so I hesitated. Also could I just leave it in the original vacuum pack?
by donoteatthescientist
5 Comments
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AnotherHuman232
I don’t see a price in the post, but it looks like a great cut of meat.
edit: I would not leave it in the original packaging. It could be fine, but most are not.
anormalgeek
Do not rely on the factory packaging. Unless it explicitly says it’s good for sousvide, don’t do it.
Some plastics are food safe at normal temps, but not a cooking temps.
The more common issue is that not all packaging will stay together during cooking. I had a pork loin in a similar thing bust open during cooking and ruin it.
As for cooking the beef itself, it’s hard to identify what I’m looking at exactly. What cut is that?
sixtysecdragon
I’m confused because the first looks like a ribeye area cut.
Astro_Philosopher
The packaging seems to suggest these are cuts that require significant cooking to tenderize. You can do amazing things with these cuts using sous vide but know the best cooking times and temps may differ compared to steak. For example, you may use 131 but extend the cook time to 24hrs to tenderize.
5 Comments
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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.
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I don’t see a price in the post, but it looks like a great cut of meat.
edit: I would not leave it in the original packaging. It could be fine, but most are not.
Do not rely on the factory packaging. Unless it explicitly says it’s good for sousvide, don’t do it.
Some plastics are food safe at normal temps, but not a cooking temps.
The more common issue is that not all packaging will stay together during cooking. I had a pork loin in a similar thing bust open during cooking and ruin it.
As for cooking the beef itself, it’s hard to identify what I’m looking at exactly. What cut is that?
I’m confused because the first looks like a ribeye area cut.
The packaging seems to suggest these are cuts that require significant cooking to tenderize. You can do amazing things with these cuts using sous vide but know the best cooking times and temps may differ compared to steak. For example, you may use 131 but extend the cook time to 24hrs to tenderize.