Can the Worst Steak on the Cow Be Saved with a Tub of Beef Fat? Prime Time
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Date: 2020-05-20
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Comments and reviews: 10
BoyBalastog
I just got my first sous vide machine, and I can't see any reason why this wouldn't work with a tub of beef tallow. Maybe its differences in design between manufacturers: the part that gets submerged in my machine is basically just a metal cylinder with a few holes that houses the heating element and a propeller shaft to circulate the liquids. I can imagine that machines that work by actively sucking liquid into a heating chamber or something would end up clogging because of how thick the fat is. But in the type of simpler design found in mine, it could very well work because all that actually happens is the heat element turns on to raise the temp and maintain it, while the propeller agitates the fluid to flow around the tub. Any other sous vide machine that works using this design should work with a tub of fat.
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I just got my first sous vide machine, and I can't see any reason why this wouldn't work with a tub of beef tallow. Maybe its differences in design between manufacturers: the part that gets submerged in my machine is basically just a metal cylinder with a few holes that houses the heating element and a propeller shaft to circulate the liquids. I can imagine that machines that work by actively sucking liquid into a heating chamber or something would end up clogging because of how thick the fat is. But in the type of simpler design found in mine, it could very well work because all that actually happens is the heat element turns on to raise the temp and maintain it, while the propeller agitates the fluid to flow around the tub. Any other sous vide machine that works using this design should work with a tub of fat.
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Beryl
Do you mean to tell me that you guys found it impossible to come up with a nice braising recipe that sears first then uses wine, pineapple juice with soy sauce and garlic or other flavorful liquids to result in a tasty braised beef dish? If this is SUCH a terrible cut of muscle, why don't you just grind with some fat and maybe some chuck and create an alternative hamburger blend? I'm not positive, but it seems like you created some drama for a piece of muscle that can easily be converted into a tasty dish.
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Do you mean to tell me that you guys found it impossible to come up with a nice braising recipe that sears first then uses wine, pineapple juice with soy sauce and garlic or other flavorful liquids to result in a tasty braised beef dish? If this is SUCH a terrible cut of muscle, why don't you just grind with some fat and maybe some chuck and create an alternative hamburger blend? I'm not positive, but it seems like you created some drama for a piece of muscle that can easily be converted into a tasty dish.
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JayLeePoe
Waited until the end to hear what I predicted. just grind it or mince for lean beef, there is nothing else -- it works okay for a kind of stew meat but I've had better luck with fried chicken gizzards in a chili. They break down surprisingly well so if you fry gizzards & hearts its a great way to use leftovers. edit: obviously use kitchen scissors or otherwise chop the gizzards into bite size pieces for the chili to be edible
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Waited until the end to hear what I predicted. just grind it or mince for lean beef, there is nothing else -- it works okay for a kind of stew meat but I've had better luck with fried chicken gizzards in a chili. They break down surprisingly well so if you fry gizzards & hearts its a great way to use leftovers. edit: obviously use kitchen scissors or otherwise chop the gizzards into bite size pieces for the chili to be edible
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Nick
Eye of round ain't good? My mom used to do a recipe where she'd put a whole roast in the oven ripping hot around 500ish degrees for a short time, and then turn off the oven and let it sit (still in the oven) for 2 hours. After it was out, the whole roast would get cut very, very thinAlways came out just under medium, and served with au jus it was my absolute favorite meal growing up. I'm just not seeing this whole worst cut thing
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Eye of round ain't good? My mom used to do a recipe where she'd put a whole roast in the oven ripping hot around 500ish degrees for a short time, and then turn off the oven and let it sit (still in the oven) for 2 hours. After it was out, the whole roast would get cut very, very thinAlways came out just under medium, and served with au jus it was my absolute favorite meal growing up. I'm just not seeing this whole worst cut thing
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Austin
Ive worked as a meat cutter at a grocery store for almost three years off and on throughout college. I dont actually butcher most of our stuff comes in already processed. Just trim it up a bit and cut whatever. I had a lady come in asking me to cut her eye of round steaks and had a 1: 36 moment. Youd be better off with chuck eyes but hey if it dont make dollars it dont make sense lol
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Ive worked as a meat cutter at a grocery store for almost three years off and on throughout college. I dont actually butcher most of our stuff comes in already processed. Just trim it up a bit and cut whatever. I had a lady come in asking me to cut her eye of round steaks and had a 1: 36 moment. Youd be better off with chuck eyes but hey if it dont make dollars it dont make sense lol
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Spirit
These fellas like to experiment. Always looks like they're winging it and doing their r&d after an hour then making a video; whatever all in good fun and taste. Marinating the steak with pineapple would work. The enzymes on an eye round would make it more tender, like maybe over night or something. Then just do the ol' butter baste technique and you're in business. just fyi.
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These fellas like to experiment. Always looks like they're winging it and doing their r&d after an hour then making a video; whatever all in good fun and taste. Marinating the steak with pineapple would work. The enzymes on an eye round would make it more tender, like maybe over night or something. Then just do the ol' butter baste technique and you're in business. just fyi.
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Gloxxify
I can't eat red meat all the time if I'm being health conscious, so I will never eat this kind of steak. If you're only eating red meat a few times per month, why not get something nice? You can get a pound of USDA prime ribeye, porterhouse, even Wagyu ribeyes/ NY strips for around 30 bucks and really enjoy your dinner.
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I can't eat red meat all the time if I'm being health conscious, so I will never eat this kind of steak. If you're only eating red meat a few times per month, why not get something nice? You can get a pound of USDA prime ribeye, porterhouse, even Wagyu ribeyes/ NY strips for around 30 bucks and really enjoy your dinner.
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BattleGoat
question eye of round. cut lenght ways. so you get long steaks make them kind off thin. but not so thin you cant get a nice medium rare with nice sear. then rest in beef fat. cutting it when you eat would make the fibers shorter maybe resaulting in a more tender steak. just wondering if it would work.
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question eye of round. cut lenght ways. so you get long steaks make them kind off thin. but not so thin you cant get a nice medium rare with nice sear. then rest in beef fat. cutting it when you eat would make the fibers shorter maybe resaulting in a more tender steak. just wondering if it would work.
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Dan
Great video, but is it really fair to basically say eye of round sucks because it's never good as a seared steak? I mean a tough, lean cut like that should really be braised/stewed; would you not happily sell it to a customer for that purpose? And isn't that really what it should be tested and judged as?
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Great video, but is it really fair to basically say eye of round sucks because it's never good as a seared steak? I mean a tough, lean cut like that should really be braised/stewed; would you not happily sell it to a customer for that purpose? And isn't that really what it should be tested and judged as?
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TRU
Pineapple juice to tenderize any piece of steak, ( no more than an 1 hour or will be nearly mush, half hour for best results) rest in beef fat to increase flavor profile post tenderize. And MUAH XOXO perfect. Make a POS cut of beef into the softest tastiest seared cut. Guaranteed.
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Pineapple juice to tenderize any piece of steak, ( no more than an 1 hour or will be nearly mush, half hour for best results) rest in beef fat to increase flavor profile post tenderize. And MUAH XOXO perfect. Make a POS cut of beef into the softest tastiest seared cut. Guaranteed.
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