You can actually buy a big ass tub of wagyu fat for like 30 bucks. Instead of putting it on top melt the wagyu fat and try injecting that shit inside with a meat syringe. Should work a hell of a lot better and not be nearly as expensive since this dude bought actual wagyu just to take the fat off of it while tubs of wagyu fat are hella cheaper
I mean it's not that hard to get something medium rare with sous vide when the water has almost the same temperature lol Just add a high temperature at the end for the crust, and you are good to go.
It's not dry if it's been marinating in its own juices at medium rare for 3 days. At that point, all of the things that cause a steak to be dry end up melting and adding to the overall moisture content, you can think of it like warm jello
@@Starbuck32123Trust me, its ridiculously dry. Lean meats sous vide that long have an atrocious texture. It sticks to your teeth and has zero moisture. Better off either making some roast beef with that cut or skipping a steak night then using 2 steak nights of budget on an edible steak.
3 days at 132 isn’t just overkill, it’s actually dangerous as that’s in the temperature danger zone and would allow any bacteria to grow, making food borne illness much easier to spread
134F or 57 celsius is the perfect temperature, overnight.. i don't know about 3 days tho.. im doing roast beef for 2500 people every week, thats the perfect for me (but sometimes depending on the type and quality of the meat it may have to go a tiny bit higher)
@@todorrusinov9149 real, overnight it’s fine but if it’s that long i would even caution to keep it at 150 or higher, 165 would probably be ideal for that long
I've tried marinating cheap roast in pineapple puree for about a day in the fridge. I washed it all off, scrapped off the outer layer of meat because it'll get a grainy texture if you leave it on, cut it into steaks and cooked it on a pan just like that. The pineapple taste doesn't get into the meat, but it does tenderize it. Not the most tender thing in the world, but definitely can make a cheap steak pretty good.
Hi Mr butcher, i bought and cooked local beef, but it has a slightly smell and taste in the meat itself even when cooked. is there any way to remove the smell?
Let the roast cool and then cut away the latded fat. Sliced thin on a slicer this would ve superb for sandwiches. Also id i ject it with fat and spice blend for flavor and juiciness. Definitely love the adventures you share.
@@SalMinella while they are still plastic, they are specifically made to be cooked with making them perfectly safe. i do understand if you are still put off by it, everyone should cook their food how they like to. (i would still recommend for you to try it at least once)
All of the people in the comment section are pretty sad. First off the marbling on that inside(top round) is insane. Must be prime. Second the sous vide bags are designed for 132 degrees. This guy knows what he is doing....
3 days too long. You can achieve great tenderness on this roast in sous vide with about 12 to 18 hours. The best result from this gives you some good roast beef for sandwiches. Hardly good for steaks.
Umm... what makes you think I'll remember about my steak in 3 days!? I normally forget about my washing after an hour and have to re-wash the next day! 😅
