I picked up a beef shoulder roast and some boneless beef shanks yesterday and want to sous vide them. I'm thinking shoulder for 48 hours and the beef shanks for 36 hours at 133F. Does this sound about right?
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I picked up a chuck roast and some boneless beef shanks yesterday and want to sous vide them. I'm thinking the chuck for 48 hours and the beef shanks for 36 at 133F. Does this sound about right?
