Got a deli slicer for Christmas. First time trying sous vide deli meat. Prices of generic, non-premium deli meats are in the $15-$18/lb range where I shop, so I never even consider purchasing. This was cheaper than that but far higher quality/flavor.
This is an outside round roast I got from a wagyu shop I've had good experiences with before on steaks. He suggested 135 for 24h. I did 137 for 24 since there was a fair amount of marbling. The meat is a hybrid cross from a black Angus cow and a full blood wagyu bull. Have yet to not love any cut I got from them.
I sliced half and chopped half. Made homemade Arby's sauce for a tasty chopped beef Arby's style sandwich. And banh mi as well.
Would definitely do again for sandwich meats.
by NYCtoBay
2 Comments
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