Warm Aging - beef roast

Canugghead

Read about it somewhere, also inspired by @caliking 's post on the subject. http://eggheadforum.com/discussion/1168974/sv-flat-iron-steak  
I skipped the 2nd warm age stage at 120F though...

1) Sealed a piece of semi-tough cut outside round with 3% fish sauce.  Original plan was to wait 3 days but ended up waiting almost a week,
2) Warm aged in SV at 104F for 1.5 hr,
3) Cranked temp up to 131F, was planning on 12-hr soak but ended up soaking 23-hr, glad I did the pinch test repeatedly,
4) Seared in CI pan, served with red wine reduction of bag purge.

Texture: Looks dry but very tender (not fork tender though)
Taste: The unami beefy taste is insane! 

This cut is almost as tough as chuck, if I do the same cut again I'd SV at 129F for 36 hr.


 
  

Ima_good_egg

Wow!