Thank you so much for your reply.
However I guess I am confuse with part of your comment.
You are saying:
Cooking at temperatures between 60-70°C is of no value, as collagen has not been enzymatically degraded and will start shrinking at 60°C, squeezing juice out of the meat.
Are you assuming that the ultimate tenderness and juice out of a meat is better found in Rare to Medium rare ? or below 60 Celcius
Therefore If I understand correctly, all my cheeks should be done in the 55 to 60 range for the best tenderness. Your recommended range from 24 to 72 hours is huge. How to I establish the ideal time? trial and error? Is their some kind of ratio that I can refer to, for example, if I have a 100 gram cheek it should be 30 hours, if it is 150 gram it should be 40 hours etc...
Thanks again for your help. I love to experiment but their is not point to try to re invent the wheel if someone already has the knowledge out there.
If you like well-done meat as in traditional braising, you may just braise, try to stay below 80°C, or you may SV at 77-78°C for 6-12 hours as e.g. in my recipe Ossobuco sous vide
*. If you prefer your meat pink, optimal results are in fact below 60°C. Cooking times for tenderizing tough meat at 55°C do not depend on weight or thickness, it's some trial and error and a few hours more or less will make little or no difference, so LTLT cooking times could as well be indicated as 12 hours or 1 or 2 or 3 days. BTW 55°C is the lowest safe temperature for long-time cooking, allowing a margin of error for imperfect thermometer calibration and imperfect water bath temperature stability.
I have not done cheek so far.
My experience with veal
breast and veal shoulder is fine with 55°C/24h; 48h is too much, falling apart.
*My last 2 ossobucos (veal shanks) were 58.5°C/26.5h and 55°C/28h respectively, and both were fork-tender and succulent, and the bone marrow was perfectly soft; earlier I had equal results with 58.5°C/12h. A trick with veal shanks is to cut the surrounding fascia in several places so when shrinking it will not buckle the meat.
and shoulder) 55°C/48h is fine; if there are very thick tendons you might go for 72h, as collagenase sits in the sarcoplasm (the cytoplasm of muscle cells) and has a long way to travel into thick tendons; sometimes I have had incompletely gelatinized connective tissue at 48h.
Beef diaphragm (hanger or skirt) may be fine at 55°C/24h.
shoulder I tested 55°C / 24-48-72h. 72h was the most tender one, but the lean parts of the meat were rather dry; 24h and 48h were tender but not fork-tender. I did pork spare ribs once 56°C / 68h, they came out fork-tender and falling-apart, succulent, but might have been a bit juicier, next time I would try 48h only.
For tender meat you just have to bring the core to the desired temperature, time depends on thickness (not weight), see Douglas Baldwin's tables
or my thickness-ruler
which contains a condensate of Douglas' tables.
(Thanks, Douglas, for all the work you have done for our community!).