Effect of sous vide on rind

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6 months 1 week ago #14657 by POHNY
Replied by POHNY on topic Effect of sous vide on rind
Any update how this cook went? I wonder if the stronger flavor of the untrimmed rind might permeate the steak during the long bath and possibly put off those that were not liking that flavor.

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6 months 1 week ago #14658 by DParker75089
Replied by DParker75089 on topic Effect of sous vide on rind
Sorry for not posting an update sooner, but life can be quite the distraction at times. B)

So I hacked off an end piece consisting mostly of rind, with just enough inner meat to try a small taste. After a 3-hour sous vide bath I found that the rind had indeed softened up considerably and had become fairly pliable. However it was still far too tough and chewy to eat. The flavor actually was not bad at all, but it was impossible to chew and so had to be trimmed off. That said, I used the cut-into-steaks-before-trimming method, so I was able to be very conservative in my trimming and eliminate what needed to go by only shaving off the outer 1-2mm or so. In fact the vast majority of the trimming loss (which was ~33% of the post-aging weight) was due to the elimination of excessive outer fat rather than the rind. Here was the weight loss by phase:
  • Original vac-packed weight: 17.5 lbs
  • Weight after 42 days of aging: 12.5 lbs
  • Weight after trimming: 8.0 lbs

Here are the steaks pre and post-trim, for comparison. As you can see there was an excess of internal fat as well, but there wasn't much I could do about that. I may well try a Choice subprimal next time, rather than Prime:



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6 months 1 week ago - 6 months 1 week ago #14659 by POHNY
Replied by POHNY on topic Effect of sous vide on rind
Thanks for the update and pics! That was a LOT of fat to remove. I have not had that much yet but will see next week or so when I process my most recent prime boneless ribeye.

I like removing the cap as one piece before steaking the center and the cap separately. That way I get to have the best steaks of the beast (ribeye cap) on their own and when it works out just for me. I foolishly cooked two cap portions the other week and now my wife has found her favorite cut. Oh well, the centers are still good...
Last edit: 6 months 1 week ago by POHNY. Reason: added a word
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5 months 3 weeks ago #14691 by Hillbilly John
Replied by Hillbilly John on topic Effect of sous vide on rind
I'm a huge fan of SV - When I first heard of it my first thoughts were that the terrorists had infiltrated America. But I gave it a try and now I cook all of my thick steaks using the process. And yes, you have to sear the outside for that good flavor. It's my belief that of the sear of a steak now matter how it's cooked only penetrates a very thin layer of the outside of the steak, not the middle of a thick steak. To me getting it cooked to the correct doneness is key. The meat market I work at sells most steaks in the 2" thick range including prime graded ribeyes & sirloins. Nothing is worse that a burnt outside and a raw inside (rare does not mean raw btw).

Count me a fan...use it for a LOT of things.

rack of lamb -- in-bleeping-credible if you like a properly done lamb. Sear afterwards in bacon grease for a true mouthgasm.
leg of lamb
re-heating vacuum packed smoked foods like ribs, chops...etc. Keeps things from drying out.
pre-cook chicken for the grill.

Anyway...my $.02 worth...YMMV.

Presque Isle, Wi - A friendly drinking town with a fishing problem.
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4 months 4 weeks ago #14758 by BagLady
Replied by BagLady on topic Effect of sous vide on rind
Eager to head what your thoughts were after sous vide-ing bark on???

Dry aging geek

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4 months 4 weeks ago #14762 by DParker75089
Replied by DParker75089 on topic Effect of sous vide on rind

BagLady wrote: Eager to head what your thoughts were after sous vide-ing bark on???


Those thoughts are included in the detailed update (with photos) I posted 5 weeks ago, 3 posts above yours.

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