13 hours ago, Josh71 said:The size is about 15 cm x 10 cm and the height is about 6 to 7 cm, with weight 785 grams (from the package).
Anyone can suggest the timing and the temperature for sous vide if I want to have "medium" for the beef and "well-done" for the pork?
At a little over 2" thick it will need a minimum of ~3hrs to reach equilibrium with the water bath. The advice of below 140°F for beef is good, and 135*F is even better if you want it really medium; that way the torch won't take you past where you want to go. It will benefit from a longer time (I often run tri-tip for 24 hr @ 133°F and it comes out both medium rare and fork tender after which I torch it for color and flavor).
Pork "well done" is a food safety issue. If you trust your source then you don't need to spoil it with too much heat (assuming it is a loin). If it is a loin then it is not very fatty and will be dry if cooked to "well done".
If it is a butt then it will benefit from long cooking to tenderize and because it has lots of fat, it can be roasted in a conventional oven starting at 300°F for 2 hours or until the core reaches 140°F, then 250°F for another two hours, then 230°F until the core temp reaches ~200°F or a little higher. It can then be chunked or pulled/shredded. If you want to slice it, stop at 190-192°F.
