Hey Guga, as some people have commented, the reason your steak turned out tough is because it came from the shank of the cow and that area has a lot of muscle fiber. Muscle fibers are made of collagen and collagen begins to melt at 160F. I think you could sous vide this cut quite effectively but you would probably want to sear the beef first and then cook it sous vide at 170-180F for 12-14 hours. That will allow the collagen to break down into gelatin and then that Tom and Jerry steak will be the tastiest, juiciest, most melt in your mouth meat experience. The same principles that apply to short ribs or brisket apply to beef shank. Low and slow until internal temp reaches 160 or higher. Good luck with the next cook!
mtnshow1 yes! Not every part of the cow is naturally tender. Traditional steak cuts like ribeye, NY Strip, and tenderloin, come from areas of the cow that are not used very much. So they are naturally tender cuts of meat. And tender cuts of meat should be cooked to medium rare to preserve that tenderness. Tough cuts of meat need to be cooked to a higher degree of doneness to allow the collagen to break down into gelatin. Think of a smoked brisket. Most people cook a brisket to an internal temp of 160-170. Why? Because brisket is very tough and it it needs to be cooked slowly to break down the collagen. And briskets cooked to that high temp aren’t dry either. It’s because the collagen melts into gelatin and keeps the meat super moist and tender. A similar process of a smoked brisket would’ve probably worked on guga’s Tom and jerry steak
Najmul Farhad using acidic fruits to tenderize meat is kind of a misnomer. Acid doesn’t tenderize meat, it makes it firmer. For example; ceviche. So marinating the steak with acidic fruit like pineapple would help the flavor and the sugars from the pineapple would help form a nice char on the exterior but unfortunately it wouldn’t help to make it more tender
Thank god someone else was thinkin the same thing as me while watching this video. I was like uh guys that ain’t a New York strip you gotta cook it more then 131 degrees or else that’s gonna be a tough ass and chewy steak. You don’t cook that area of the cow the same way as cuts that come from the tenderloin area. Aye aye aye so much for knowing anything about steaks on this channel
Ive been a lurker, this is the best channel on youtube if you are a cook/chef. Incredible tests, everything. I've been using sous vide for 10 years and this dude is right about everything.
That's not a true Tom & Jerry steak, Guga. #1, you failed to tendorize it properly by bouncing it off the back of a truck in a sack. #2, without a ride through a sewer, you miss out on the rat urine flavoring. It's all in the details, man.
If you know at least 1 episode where a steak like this was featured, you deserve a Veteran's Discount. It was featured in "The Truce Hurts" and "Barbecue Brawl".
@@markrothenberg9867 I mean they can ask the butcher to cut it a 1/4 to a 1/2 inch thicker; I just wonder if it would make it more tender consider how little fat there is. Maybe it will, maybe it won't. I think it'd make a good video to do that against a control.
I think you should try out ways to better prepare lower quality cuts like this. Tenderize it and marinate it in some Steak Spice and Worcestershire Sauce. Sous Vide it longer, let it sit and cool for a bit longer afterwards before opening the bag so the meat can reabsorb some of that moisture. Serve with butter and use the runoff to make a sauce because that is a lot of meat, and the steak spice and Worcestershire sauce left behind in the runoff is like liquid gold.
When I was a child, growing up here on Vancouver Island, every meat store had this kind of steak, & my Mom always bought them. They were called "Round Steak" ... Good quality hamburger meat was called "Ground Round" . For more than 30 years I have not seen this round steak in any store here.
Hey GUGA, U guys should do an experiment with this steak with things like packing it in salt a couple days, using meat tenderizer, different acids, different alacholic beverages, and things like that to see if anything can successfully make it as tender as some of the other popular cuts! I've always wanted to know if there is a real way you can actually make cheaper cuts tender without cooking it for 2 days and drying it out. I've heard that the salt trick works.
When you sous vide'd beef shank it was amazing. You cooked it at 155F for 20 hours. Tom&Jerry is from the shank primal. You cooked at 131F for 14 hours. Big difference in cook time and temp. So maybe it could be amazing if it was cooked longer, with higher temp. Marinating might help also.
The difference being, the round steak has very little connective tissue as opposed to the shank where the tendons are a large part of the structure, think meat lube once cooked long enough.
@@rickidicki590 The usual 2 hours is just for naturally tender beef, like those from the rib or sirloin. If you take tougher beef like brisket or shank you may need 20+ hours and a higher temperature.
Late reply but it depends on how you like it cooked. High heat, short time will sear/char outside and leave middle rare. Low heat, long cooking time will lose some of the sear, but will leave you with a ~medium inside depending on how long it’s cooked
I havent had that since i was a kid,i remember it as delicious,my grandparents would take cows to butcher and i remember that cut,thank you for the memory
Hillbillyspree I love that sauce too I just wish they went back to using real sugar instead of high-fructose corn syrup, I would buy it again. I hate when companies go to the cheap route.
It’s that episode when Butch “Big muscular grey bulldog” and his son were having A bbq and they have this large beef steak it also has a circle shaped bone in the middle just like that one in the video and meanwhile, tom is chasing jerry at the same area and Butch is getting annoyed by them so he also take actions with them, one of the best childhood episodes, good times. Btw that’s not the only episode that they had the big large steak featured in. Tom and Jerry, my best childhood cartoon got me here ♥️🏆
Can you weigh a steak before and after it's cooked to see if the steak weighs more/less after vs before? I remember I weighed a burger meat and cooked it, then aftewards it weighed more for some odd reason.
Your burger might have been dry inside before, and then when you cooked the burger it might've sucked in any cooking oils you might have used. That might be the only way how a burger can be heavier after it is cooked.
@@DelliriiuM I know, that's the logic.. But still, for whatever reason, it weighed more after cooking. And I know how to use a scale and zeroeing so... it's not something stupid like "oh the second time I weight the plate also instead" soo it wasn't that lol
Sorry Guys, But most of us can't afford those fancy steaks that have you so spoiled... I hope you'll try more "cheap cuts" like this again in the future, just don't expect it to measure up to a sirloin cooked the same way. Here's a good marinade for that, equal parts soy sauce, pineapple juice, and any neutral salad oil like canola etc (not olive oil ), season with ground ginger and garlic salt to taste. Since the pineapple juice is a really strong tenderizer, marinade at room temps for less than an hour or in refridgerator no more than 3 hours. Leaving it in too long gives it a weird "gummy texture". I throw in some pineapple slices and thick sliced onions as rings in the marinade with the steak to grill afterward while steak rests as a side item to compliment the meat. Leftovers sliced thin make great sandwiches hot or cold, remember to simmer the leftover marinade as a sauce to serve with the meat and onions/pineapples slices !
I bet you can make some great burritos, tacos, fajitas, or even a killer stir fry with that tasty steak, which is big enough to feed a small family and not just "Tom and Jerry!"
Hi Guga. Why did you cook it for 14 hours instead of the usual 2-3 hours that you usually do for a steak of that thickness? In other words, how exactly did you come up with 14 hours? Thank you and have a nice day.
its not a normal cut of beef used for steak. it is a tougher piece, cooking for a longer time allows the meat to become more tender as proteins and fats get broken down
The more the cow uses a muscle the tougher the meat will be. This comes from the leg so would be really tough normally... I imagine guga was hoping the longer cooking time would tenderise it
I think that he should have (first) held it at 119°F for two or three hours to allow the natural enzymes to tenderize the meat a bit; then raised the temperature to 136 (the melting point of cartilage) for a long time (like 12 to 48 hours) which will allow the cartilage to melt, further tenderizing the steak. I think that he was trying to tenderize the tough cut, but his temps were wrong. He was above the temp at which enzymes are destroyed,, but below the temp at which cartilage melts - therefore: *very* tough meat.
@@supergeek1418 Holding the temp below 130 long enough for the natural enzymes to help is a Very Bad Idea, as that is longer then how long an at-risk food becomes unsafe to eat due to bacterial reproduction and activity; doubly so in vacuum conditions. More to the point, at 130 degrees or higher the muscle fibers themselves begin to break down after about four hours. Since these cuts are tough due to being strong, well exorcised muscles instead of the presence of some form of connective tissue, tenderizing at 130 will work fine if given enough time; typically between 24 and 36 hours is good enough, but going as long as 72 for the toughest examples of the toughest cuts can work as well. Now, if it were ribs or brisket, then a higher temperature would be better, because those cuts are lousy with connective tissue. But Round or Rump are not.
Eye round is my go-to cheap cut and it's on this steak. There are a lot of tricks to making round good, but I use a combination. For 1 day, I marinade it in salt/pepper/garlic powder, with honey, mustand and pineapple chunks on top. Then, it goes into the sous vide like that for 24 hours. I sear it on all four sides with some fresh garlic/rosemary butter and the crust is incredible. If the honey/pineapple/sous vide tenderization combo didn't make it tender enough, nothing will, but it's the flavor I go for. Making tough, flavorful steaks reach their full potential is such a fun challenge to me. It's a great way to save a buck!
I like that you show your failures and accomplishments! It’s what humanize the learning curve! Because we all know practice makes perfect! Thank You for sharing!
i think if you cooked it at 129F would have been more pink because its such a large piece of meat a lower temp then 131 would have worked i think but that thing would be great for a party or a get together
as a butcher since 2011 this is called a round steak. only one part of the round steak is supposed to be used as a grilling steak and thats part of the top round and you trim it out and its then called a london broil you have to eat the london broil right off the grill when its hot otherwise it turns rubbery and chewy. you usually use this cut of meat in a gravy you have to cook it along time at a higher temp to break down the fat and muscle to make it tender.
also i forgot to mention in this one cut of meat meaning the round steak most meat markets get this already seperated into 3 different cuts, the top round, the bottom round where you get your rump roast, and the eye round.
Hey Guga, as some people have commented, the reason your steak turned out tough is because it came from the shank of the cow and that area has a lot of muscle fiber. Muscle fibers are made of collagen and collagen begins to melt at 160F. I think you could sous vide this cut quite effectively but you would probably want to sear the beef first and then cook it sous vide at 170-180F for 12-14 hours. That will allow the collagen to break down into gelatin and then that Tom and Jerry steak will be the tastiest, juiciest, most melt in your mouth meat experience. The same principles that apply to short ribs or brisket apply to beef shank. Low and slow until internal temp reaches 160 or higher. Good luck with the next cook!
Does this mean that medium/rare steaks are only good for certain prime cuts? Because your suggestion would definitely take into well done range.
mtnshow1 yes! Not every part of the cow is naturally tender. Traditional steak cuts like ribeye, NY Strip, and tenderloin, come from areas of the cow that are not used very much. So they are naturally tender cuts of meat. And tender cuts of meat should be cooked to medium rare to preserve that tenderness. Tough cuts of meat need to be cooked to a higher degree of doneness to allow the collagen to break down into gelatin. Think of a smoked brisket. Most people cook a brisket to an internal temp of 160-170. Why? Because brisket is very tough and it it needs to be cooked slowly to break down the collagen. And briskets cooked to that high temp aren’t dry either. It’s because the collagen melts into gelatin and keeps the meat super moist and tender. A similar process of a smoked brisket would’ve probably worked on guga’s Tom and jerry steak
Can I use pineapple to tenderize the meat? Would that help?
Najmul Farhad using acidic fruits to tenderize meat is kind of a misnomer. Acid doesn’t tenderize meat, it makes it firmer. For example; ceviche. So marinating the steak with acidic fruit like pineapple would help the flavor and the sugars from the pineapple would help form a nice char on the exterior but unfortunately it wouldn’t help to make it more tender
Thank god someone else was thinkin the same thing as me while watching this video. I was like uh guys that ain’t a New York strip you gotta cook it more then 131 degrees or else that’s gonna be a tough ass and chewy steak. You don’t cook that area of the cow the same way as cuts that come from the tenderloin area. Aye aye aye so much for knowing anything about steaks on this channel
Fed those men too much Wagyu
NHK Zombie stfu
@@frgwyn3760 n word hahahahahahahahahahahahahahahahahahahah. Roblox. N word hahahahahahahahahahahahahahahahahahahahahahahahahahahahwhaha
@@leelee-rf6px.
@@frgwyn3760 no u
hollowknight 🤬🤬🤬🤬🤬😡😡😡🤬😡🤬😡🤬🤬😡😡😡😡🤯😡🤯😡🤬🤬😡😡😡😡😡😡🤬😡🤬
"He's not a rat bro, he's a mice" 😂😂😂
You the rat....
@@josephgonzales3855 lol
Ive been a lurker, this is the best channel on youtube if you are a cook/chef. Incredible tests, everything. I've been using sous vide for 10 years and this dude is right about everything.
Mouse
Mouse* not mice
When you said 'granulated garlic' instead of the usual my heart stopped for a moment.
Pulverized garlic
Garlic powder
God bless Emilio a.k.a *THE MEAT DEALER*
The MEAT DEALER 😂🤣😂 I love it!
My two favorite channels!
Porque no Tienes el verificado
meat dealer lol
yo aqui viendo tus videos y sus videos comiendo una pinche maruchan alv jaja @la capital
I just found this channel. It’s become my favorite quickly. I love the food that is made on here. Thank you for the videos and education.
Check out his second channel. Its called Guga Foods. His nephew Angel is a character.
Redinx your mind is super dirty
Same dude, I found his content last week and been watching all his vids since lol, his videos are great !
This guy has some of the best meat recipes I have even seen in my life
Every time you hear, "I know it doesn't look that good right now, but watch this" you get ready for that music xd
It's called "Light Crust"
1:15 Hand deserves in Oscar.
in??
Meat
That's not a true Tom & Jerry steak, Guga. #1, you failed to tendorize it properly by bouncing it off the back of a truck in a sack. #2, without a ride through a sewer, you miss out on the rat urine flavoring. It's all in the details, man.
Then after that, it gets even more tenderized from Spike, Tom, and Jerry fighting over it
😂😂😂😂
😂
Ahahhahahahaha dude hahahaha
LOL!!!
Took me weeks to binge watch all the videos and get caught up. Now I have to wait for them one at a time like an animal.
i hated when that happened to me too!!!
We hear you
tron3entertainment I will try to avoid that now you tell me , thanks 🙏🏽
Careful comparing yourself to an animal; you don't wanna end up on guga's next mystery meat episode 😶
Try the pineapple methode on this one🤔.
Good one.
Gonna need a lot of pineapples damn.
@@mikamoschella3410 a pineapple tree
Yes!!!!
That’s a good idea!!!
I get the feeling that "not great" to these guys would be heaven for me...
Don't talk crap about Jerry bro, that's my homie
right there
Tom is the real man
Y'all sleep, obviously spike is the true homie
Nope tom is the man
shut up bro
If you know at least 1 episode where a steak like this was featured, you deserve a Veteran's Discount.
It was featured in "The Truce Hurts" and "Barbecue Brawl".
As a person that refers their steak more done than they normally do, more medium / med well, the steak looked absolutely gorgeous when cut open.
When I was a kid we had ham steaks that looked like that, that's what I thought they were fighting over
I really wonder what this steak would be like dry-aged? 🤔
Too small. You need a roast to dry age. Otherwise once moisture is removed all you will have left is pelical.
@@markrothenberg9867 I mean they can ask the butcher to cut it a 1/4 to a 1/2 inch thicker; I just wonder if it would make it more tender consider how little fat there is. Maybe it will, maybe it won't. I think it'd make a good video to do that against a control.
Could try the koji rice trick
He could buy a really thick slice and try to dry age it.
Mark Rothenberg dry âge the whole leg
I love how u guys show even the failed mission...most honest cooking channel...❤❤❤❤
It’s a round steak, not designed for fork and knife or slab cutting, wrong piece - but you guys know that.
When I thought of this steak, I was more in the Flintstones camp.
5:14 triggered my Google Assistant lol
Guga your knives make every steak seem tender! 😁
It's the plastic forks they use sometimes that you really have to watch
I think you should try out ways to better prepare lower quality cuts like this. Tenderize it and marinate it in some Steak Spice and Worcestershire Sauce. Sous Vide it longer, let it sit and cool for a bit longer afterwards before opening the bag so the meat can reabsorb some of that moisture. Serve with butter and use the runoff to make a sauce because that is a lot of meat, and the steak spice and Worcestershire sauce left behind in the runoff is like liquid gold.
When I was a child, growing up here on Vancouver Island, every meat store had this kind of steak, & my Mom always bought them. They were called "Round Steak" ... Good quality hamburger meat was called "Ground Round" . For more than 30 years I have not seen this round steak in any store here.
its a leg, ofcourse its gonna sux
Nice shoes bud
Shit shoes bud
Mr Krypt the duality of man
Hey GUGA, U guys should do an experiment with this steak with things like packing it in salt a couple days, using meat tenderizer, different acids, different alacholic beverages, and things like that to see if anything can successfully make it as tender as some of the other popular cuts! I've always wanted to know if there is a real way you can actually make cheaper cuts tender without cooking it for 2 days and drying it out. I've heard that the salt trick works.
Jewpac Shakur I heard Koji Rice. Question, can you salt brine a steak like you do a turkey?
That's the steak cartoon characters used to put on their black eyes.
Carl Stawicki lmao for real 😂
I think the bulldog would eat the steak too.
Dry age this steak for 60 days
The steak I've been looking for so,so, long since my childhood!
When you sous vide'd beef shank it was amazing. You cooked it at 155F for 20 hours. Tom&Jerry is from the shank primal. You cooked at 131F for 14 hours. Big difference in cook time and temp. So maybe it could be amazing if it was cooked longer, with higher temp. Marinating might help also.
Yeah, take it up to at least 135 to break down connective tissue.
The difference being, the round steak has very little connective tissue as opposed to the shank where the tendons are a large part of the structure, think meat lube once cooked long enough.
So longer is better ? Cause i just posted why not the usual 2 hours
@@rickidicki590 The usual 2 hours is just for naturally tender beef, like those from the rib or sirloin. If you take tougher beef like brisket or shank you may need 20+ hours and a higher temperature.
58°C for 48 hours. Go big or go home :) Please don't give up on the comic Steak
60 degrees is paradise! It's 34 and raining here in Dallas right now. But I just had an Elk burger and that made it a little better.
Shane Singleton Two nights ago it was 25 degrees below Fahrenheit where I live.
We’ve had a sudden heat wave show up since - up to 30 above!!!
@@Ea-Nasir_Copper_Co it'll be 60 here tomorrow. these temperature swings are insane.
77 is my paradise
My bro mr penguin once got to Go through 2 degrees, i still dont believe him though
Where in Dallas did u eat an Elk burger dude? I wana try one!
If you rewatch Tom and Jerry, you realise Jerry is a bully.
haroon ibrahim exactly
Just like how you watch old documents and you realize US has always been the bully. Still is btw.
whenever he says I'm gonna keep seasoning simple it means garlic powder salt and pepper
Occasionally he means only "dat flakey sawlt"
The intestinal fortitude it must have taken to sear that steak in 60 degree weather haha!
Freezing at 60 degrees!!! Yeah I'm making fun. Oh yeah
60 degrees would be nice right now out here in new york lmao
23 here. It's literally freezing, but I'm not complaining yet. Complaining territory starts at -5 but only if it's also windy.
7 degrees this morning on my way to work. It's probably mid 20s right now in the afternoon.
I'm in SoCal and people are freaking out because it's hitting low 40s overnight.
60F is t-shirt weather here...
Guga, could you please make a comparison of high heat, short cooking time vs. low heat, long cooking time?
Which one is better?
Late reply but it depends on how you like it cooked. High heat, short time will sear/char outside and leave middle rare. Low heat, long cooking time will lose some of the sear, but will leave you with a ~medium inside depending on how long it’s cooked
WOW this may be the cut I have been searching for in my last 2 videos!!
Well...it was an idea. Great light-hearted video. The Ninja shines on this one!
-1’ F/-18’C ...bit colder. Enough of the humble brag; love your show.
Guga saying "granulated garlic" and not "garlic powder" is the definition of cursed.
4:55 to 4:48 when my friend tells me not to copy his assignments exactly the same
I wear shorts when it's in the 60s 😂
Mau mau is tough man, I haven't heard him say anything was good, I've only watch three if these so far
Tom and jerry steak + pineapple experiment!!!
I havent had that since i was a kid,i remember it as delicious,my grandparents would take cows to butcher and i remember that cut,thank you for the memory
It is amazing
What
damn a ray mak comment from 1 year ago
What a cool bean
Everyone I see your pfp I think it's Rick astley
Ok
Hey Guga, what do you do with the juice from the bag? Do you make gravy or anything from it? I bet it would be awesome!
Borginator Au jus
I love how Guga is being always careful with the lid, then splashes everything when he pulls the bag.
This is the classic tom and jerry steaks though which is so ironically funny too me!!! I never thought I would see a real one!!!
could make some epic tacos with all that meat lol
Oh dude, i'd be so happy to have that thing.
I love Sweet Baby Ray's bbq sauce. My absolute favorite!!!
Hillbillyspree I love that sauce too I just wish they went back to using real sugar instead of high-fructose corn syrup, I would buy it again. I hate when companies go to the cheap route.
I love your channel so much its so creative. definitely love binge watching every video
😂😆😁😂😆😁 Tom & Jerry Steak I remember that episode. One of my favorite cartoons ever 😆
Dude in glasses sounds like manny from scarface
Make the TOM AND JERRY HAM next time!
It’s that episode when Butch “Big muscular grey bulldog” and his son were having A bbq and they have this large beef steak it also has a circle shaped bone in the middle just like that one in the video and meanwhile, tom is chasing jerry at the same area and Butch is getting annoyed by them so he also take actions with them, one of the best childhood episodes, good times.
Btw that’s not the only episode that they had the big large steak featured in.
Tom and Jerry, my best childhood cartoon got me here ♥️🏆
60 degrees fahrenheit is the dream weather in Sweden :)
Can you weigh a steak before and after it's cooked to see if the steak weighs more/less after vs before?
I remember I weighed a burger meat and cooked it, then aftewards it weighed more for some odd reason.
There's no way it can weigh more if you don't add anything. Check your scale
Your burger might have been dry inside before, and then when you cooked the burger it might've sucked in any cooking oils you might have used. That might be the only way how a burger can be heavier after it is cooked.
@@DelliriiuM
I know, that's the logic.. But still, for whatever reason, it weighed more after cooking.
And I know how to use a scale and zeroeing so... it's not something stupid like "oh the second time I weight the plate also instead" soo it wasn't that lol
@@dc656 That sounds reasonable
I don't know though, gonna have to try this again. It WAS a frozen burger patty soo yea
Sorry Guys, But most of us can't afford those fancy steaks that have you so spoiled... I hope you'll try more "cheap cuts" like this again in the future, just don't expect it to measure up to a sirloin cooked the same way. Here's a good marinade for that, equal parts soy sauce, pineapple juice, and any neutral salad oil like canola etc (not olive oil ), season with ground ginger and garlic salt to taste. Since the pineapple juice is a really strong tenderizer, marinade at room temps for less than an hour or in refridgerator no more than 3 hours. Leaving it in too long gives it a weird "gummy texture". I throw in some pineapple slices and thick sliced onions as rings in the marinade with the steak to grill afterward while steak rests as a side item to compliment the meat. Leftovers sliced thin make great sandwiches hot or cold, remember to simmer the leftover marinade as a sauce to serve with the meat and onions/pineapples slices !
Guga's hand on phone scene : 🖐️✊🖐️✊🖐️
You should have given him the bone like they did in the episode! 😂 😂 😂 😂
Finally
Now i can die in peace
Was that a roofing torch you were using to sear the steak?
michele vitarelli this is what I want to know! Looked like a standard propane blow torch
@@decimalexercise7154 it is a standard one with an attachment to it
its a Searzall torch
Wow!!! An actual question . You're actually human????
is it always just cheese pizza?
3:14 . “So today we have a very small steak.” -Guga
I bet you can make some great burritos, tacos, fajitas, or even a killer stir fry with that tasty steak, which is big enough to feed a small family and not just "Tom and Jerry!"
How do you determine cooking time and temperature? I’ve seen you cook from 130 through 185.
He probably just knows now from experience but I think I've seen him use an app that'll tell the time and temperature you should cook certain cuts.
Hey Guga, What are you doing with the leftovers?
There are no leftovers 😂
@@jpb2541 LOL
@@robinbrowne5419 k
YOU HAVE 188 SUBS
Emilly Gates 189 already and is still counting
After that quick sear on both sides it looked perfect
I like how honest they are.
Just imagine a wagyu beef the size of this steak :DD
Hi Guga. Why did you cook it for 14 hours instead of the usual 2-3 hours that you usually do for a steak of that thickness? In other words, how exactly did you come up with 14 hours? Thank you and have a nice day.
its not a normal cut of beef used for steak. it is a tougher piece, cooking for a longer time allows the meat to become more tender as proteins and fats get broken down
The more the cow uses a muscle the tougher the meat will be. This comes from the leg so would be really tough normally... I imagine guga was hoping the longer cooking time would tenderise it
I think that he should have (first) held it at 119°F for two or three hours to allow the natural enzymes to tenderize the meat a bit; then raised the temperature to 136 (the melting point of cartilage) for a long time (like 12 to 48 hours) which will allow the cartilage to melt, further tenderizing the steak.
I think that he was trying to tenderize the tough cut, but his temps were wrong. He was above the temp at which enzymes are destroyed,, but below the temp at which cartilage melts - therefore: *very* tough meat.
@@supergeek1418 I think he tested tenderising at low temp before at the request of a user and the experiment didn't work?
@@supergeek1418 Holding the temp below 130 long enough for the natural enzymes to help is a Very Bad Idea, as that is longer then how long an at-risk food becomes unsafe to eat due to bacterial reproduction and activity; doubly so in vacuum conditions.
More to the point, at 130 degrees or higher the muscle fibers themselves begin to break down after about four hours. Since these cuts are tough due to being strong, well exorcised muscles instead of the presence of some form of connective tissue, tenderizing at 130 will work fine if given enough time; typically between 24 and 36 hours is good enough, but going as long as 72 for the toughest examples of the toughest cuts can work as well.
Now, if it were ribs or brisket, then a higher temperature would be better, because those cuts are lousy with connective tissue. But Round or Rump are not.
Eye round is my go-to cheap cut and it's on this steak. There are a lot of tricks to making round good, but I use a combination. For 1 day, I marinade it in salt/pepper/garlic powder, with honey, mustand and pineapple chunks on top. Then, it goes into the sous vide like that for 24 hours. I sear it on all four sides with some fresh garlic/rosemary butter and the crust is incredible. If the honey/pineapple/sous vide tenderization combo didn't make it tender enough, nothing will, but it's the flavor I go for. Making tough, flavorful steaks reach their full potential is such a fun challenge to me. It's a great way to save a buck!
I love the honesty
60F?
The average temperature here in the winter is like 28F Lol
I wanted that bone marrow!
2:43 guga I don't think you can say that phrase anymore because that steak looked fking amazing even before searing
"Don't talk crap about Jerry bro, that's my homie right there" HAHAHAHAH bruh I died
I would have probably separated each individual muscle.
Us normals are totally used to tough steaks. Lol
should have used vinegar...
Anything below 70F Is freezing here in south Fl. Yall just don't understand. Just sayin
That's why I'll never live in Florida.
@@diannt9583 To each their own, I just hate being cold.
Up north that is perfect weather lol, i call 20 degrees and lower cold
I live in nw Florida and it was 26 2 years ago
Old guga sounds wayyyyyy more wholesome and i enjoy it lmao
Tom and Jerry MY CHILDHOOD❤️💕
It was unsatisfying when you said "granulated garlic"
Do a test picania vs flit mingon wich is more tender
Filet is always gonna be more tender but at the price of some flavour
Chef here: A cut like that I would Jaccard and marinate. Then cook on the broiler or flattop grill.
I like that you show your failures and accomplishments! It’s what humanize the learning curve! Because we all know practice makes perfect! Thank You for sharing!
i think if you cooked it at 129F would have been more pink because its such a large piece of meat a lower temp then 131 would have worked i think but that thing would be great for a party or a get together
You should sous vide some salmon and compare it to one done on a skillet.
as a butcher since 2011 this is called a round steak. only one part of the round steak is supposed to be used as a grilling steak and thats part of the top round and you trim it out and its then called a london broil you have to eat the london broil right off the grill when its hot otherwise it turns rubbery and chewy. you usually use this cut of meat in a gravy you have to cook it along time at a higher temp to break down the fat and muscle to make it tender.
also i forgot to mention in this one cut of meat meaning the round steak most meat markets get this already seperated into 3 different cuts, the top round, the bottom round where you get your rump roast, and the eye round.
I got one of these from a farm owner as a gift. It was the best steak I ever had
May I ask, what fuel do you use for your torch and it 100% safe no food contamination? I really want to torch a steak and try it!!!
This is super late, I'm pretty sure they use butane. Propane and butane are both food safe though.
I think it was made out of bottom and top round. Should be Sous Vide for 1-2 days. Try it again!!!!
There are four cuts involved: Rump, Top Round, Bottom Round, and Eye of Round. For all of them, 24-36 hours works out well.
I love you how say its from your childhood, and it's from mine too, just shows how impactful tom and Jerry has been across a few generations
60 degrees is a nice summer day
I thought they used cat and mouse meat to make this. XD
Chops are not very lovable steak..thats why its allways on the cartoons...
It's almost silly ..and ironic
dude you have to try this with the pineapple trick to make it more tender! make it some justice! it's a great looking steak!!
this is one of the things i wanted to see in real life thx
I wonder if you could've gotten any meat butter out of that bone, could redeem the whole thing
Haven’t seen 60 on my outside thermo in months.
Your thermostat might be broken.
I like their honesty
This guy is so adorable. Thank you for the video :)