Hello. I was trying to prepare beef rump steak. 63celsius (145 fahrenheit) for exactly 2 hours.
In the end it was a bit too chewy. I prepare pork tenderloin with exact same settings and it's always perfect (melting on each bite). First time trying beef.
What did I do wrong?
1. Is it the "wrong" cut of beef and it will always be chewy no matter what?
2. If not wrong cut of meat then how to change preparation (duration/temperature) to achive for meat to be much more tender?
by Emergency-Leopard-24
9 Comments
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Beef should generally be cook between 131 – 137 depending on your doneness preference. I would say try 133 for 6 hours
Wrong cut & also way too hot, look up a recipe next time lol
“Cook Time: Cook the steak for 2–4 hours. A 2-hour cook is sufficient for reaching the proper temperature, while a longer cook time of up to 4 hours will result in an even more tender steak.”
From Google, but i also agree with it. If your meat is chewy it can use a longer time in the bath
You went to Recall. That’s what you did wrong
What kind of container were you cooking in? When I look at reference pictures for my joule this looks more like a higher temp cook, like it has none of the pink colour left.
It also looks like a very lean cut which will affect the texture but regardless it seems like it was too hot somehow, have you used this setup before?
Rump is a tough cut….it needs a lot longer than 2 hours. I’d start with 12, and could go up to 36.
My eyeball tells me that’s 155+. Check your equipment with a thermometer.
I usually use 55 C for beef. For bad cuts I use longer time. 2 hours sounds short to me.