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22 minutes ago, ElsieD said:
Thank you. It would appear that in Canada the bavette is flap, and if it is, it is a cut I can't recall ever seeing in a grocery store. Maybe a fellow Canadian can confirm this? I think I might try this with chuck. Wouldn't a top round be too lean, or am I missing something here?
If you cook it conventionally it would be tough and dry. But cooked SV for a couple days at the right temp its moist and tender.
Bavette is flap. Costco has it in the States
21 minutes ago, ElsieD said:
Thank you. It would appear that in Canada the bavette is flap, and if it is, it is a cut I can't recall ever seeing in a grocery store. Maybe a fellow Canadian can confirm this? I think I might try this with chuck. Wouldn't a top round be too lean, or am I missing something here?
If you cook it conventionally it would be tough and dry. But cooked SV for a couple days at the right temp its moist and tender.
