Sirloin Tips were on sale at a local market ( chain ) so I decided to ask if they would cut the 'whole' tip into one piece of meat for
me at the sale price. The manager said sure, and assigned a butcher already 'cutting' the job. Anthony his name is. My new
Personal Butcher. we got to talking as he was trimming and I promised him a 'bag' when done. Always worth chatting w your
the meat was not discolored, tricky pic thats all. I wanted a single piece of meat so I could then
portion them into individual bags cutting with the grain so the final 'tranche' would cut across the grain
either as a 'steak' or sliced thin for sandwiches. I aged the meat for a week in a very cold refrigerator.
I ended up w about 20 bags of around 8 oz each. My new Personal Butcher, Anthony from above
did such and outstanding 'trim' that I had little to do but cut each 3 lbs piece in 5 or so sections.
So its true: Chat with and get to know your butcher.
its been very cold here w fresh 1 foot of snow: makes SV chill easy.
here are the tips after 6 hours at 130 in the Coleman Cooler:
on the plate w baked potatoes and some 'jus' :
I was a bit disappointed in the tenderness, not the doneness or flavor. Granted I only sampled one
packet. so I decided to pop the whole lot back in the SV Cooler for another 2 - 3 hours at 130.
I have no idea if you can 're-SV' after a chill ( some were frozen ) and expect a bit more tenderness.
but Ive made some notes on this and will let you know if this mattered in this case.
Guess what's for dinner tonight? the above w the additional time. Sometimes Im a bit weak on the green
veg. those green onions counted, right? maybe some peas ( delicious canned baby ones ) this time.
Edited by rotuts, 09 February 2014 - 10:25 AM.