Trying to figure out a procedure to hold 135 degree beef for vending
Would like to do a nice steak sandwich. I am considering various cuts, but I have some equipment concerns. I was thinking a cambro with electric heater would be ideal, then I got concerned about the temp range of 150-165, thinking it would overcook.
I know alto shaams can be set right to 135, but they are heavier and a lot more expensive.
My initial plan was to use the cambro with Teres Major roasts, but I am concerned with the higher heat and the small shape of that cut, it will overcook fast. Thoughts?