I finally found a Chuck Tender roast a one of my supermarkets. this cut does not seem to be marketed often around here.
it was of course on Sale so i thought id experiment with it.
there was a little bit of silverskin , which i removed.
i gave each side a few drops of RedBoat4o and some granulated garlic from Penzey's and place it on a plate
very loosely wrapped in the refrig and Ill go for 3 days , then bag it. I hope to find my granulated toasted onion from Penzies by then and
as some to the meat before i vacuum bag and SV at 130.1
i think at least 24 hours , maybe 36 H
the goal is then to freeze and use thinly cut for steak sandwiches in the future.
have you SV'd this cut ?
what were your times and temps and final plan for the meat ?
thanks
