Sous Vide Chuck?

darita said:

So, I sv a Chuck for 24 hours at 130, then seared over coals and it looked great. The meat could have been a bit more tender, however the connective tissue between the meat and fat was still tuff and the fat was not enjoyable and that’s usually my favorite part. If I go to 36 hours, will it help?

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darita said:

UPDATE…I SV a chuck for 24 hours and seared and I wasn’t thrilled. This maybe weird, but o took the leftovers and put it back in sv for another 24 hours @140 and I think that is what it needed. All parts of the meat were tender, not juicy, but not dry. The best part was, the fat was rendered just like a slow-cooker. I think I’m happy with those results. Can’t wait to do another chuck for a straight 48 hours, no salt, with rosemary sprigs. I still think salt will give it a hammy texture, which I don’t like.

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darita said:

You’re right. I’m just being impatient. I should first try 135 for 36 hours, then if that doesn’t work, go 48 hours. I was just so pleased with the way the fat and tissues between the segments broke down, I jumped the gun.

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Chewy said:

I would think you need to hit >=195 or so throughout for chuck to be tender.

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