The round for BearCarver - Now with the Grand Finale!

dirtsailor2003 · Mar 6, 2017

So in one of Al's threads Bear asked for an eye-round or bottom round roast to be Sous Vide cooked. I didn't like the eye rounds and too round was on sale so I picked a nice 2.78 pound roast.

Seasoned with SPOG and Henderson's Relish. Vac bagged and into the Anova cooler set at 133. Going to go 48 hours.

More in a couple days.

Quadruple seal!

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crankybuzzard · Mar 6, 2017

I'll watch

pc farmer · Mar 6, 2017

Me too

Bearcarver · Mar 6, 2017

I'm in!!

Was hoping for an Eye Round, because of how tough & cheap they normally are.

And if it would get real Tender, an Eye Round could be sliced into nice Steaks, replacing some of my Bi-monthly Prime Ribs.

Is 48 hours necessary?

Thanks Case,

Bear

b-one · Mar 6, 2017

Hope that over priced hunk of beef turns out for you and Bear! :popcorn:

marctrees · Mar 6, 2017

OK, I don't want to fall into the "If you can't say something nice, don't say anything at all" idea.

I guess to each his own, but I do not want any beef cut w/o like 15% + like minimum visible Fat.

Like even for free.

Hopefully within as "marbling", and some on edge.

Am I the only one???

I really don't want to rain on the party, but as a total Beef lover, don't understand the attraction to that cut.

But, my Bride is also like I explain, somehow my preference, even more.

Maybe my brain Pathos, I dunno.

Really don't mean to be an a hole, just asking if everyone likes it that lean but me.

Marc

dirtsailor2003 · Mar 6, 2017

Marctrees said:
OK, I don't want to fall into the "If you can't say something nice, don't say anything at all" idea.

I guess to each his own, but I do not want any beef cut w/o like 15% + like minimum visible Fat.

Like even for free.

Hopefully within as "marbling", and some on edge.

Am I the only one???

I really don't want to rain on the party, but as a total Beef lover, don't understand the attraction to that cut.

But, my Bride is also like I explain, somehow my preference, even more.

Maybe my brain Pathos, I dunno.

Really don't mean to be an a hole, just asking if everyone likes it that lean but me.

Marc

You're really not going to like the next thread I'm going to post!

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dirtsailor2003 · Mar 6, 2017

Bearcarver said:
I'm in!!

Was hoping for an Eye Round, because of how tough & cheap they normally are.

And if it would get real Tender, an Eye Round could be sliced into nice Steaks, replacing some of my Bi-monthly Prime Ribs.

Is 48 hours necessary?

Thanks Case,

Bear

Yeah the super market eye round roasts were horrible and the restaurant supply was out...

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wild west · Mar 6, 2017

I'm interested in this one.ds2003 have you noticed some discoloration of the water on the long sv cooks.

marctrees · Mar 6, 2017

Have NOOOOOOOOOOOOOOOOOOOOOOOOOOO idea how this cut can compare to "prime Rib", especially if truly "Prime".

OK, I shut up now. Marc

dirtsailor2003 · Mar 6, 2017

dirtsailor2003 said:
Bearcarver said:

I'm in!!

Was hoping for an Eye Round, because of how tough & cheap they normally are.

And if it would get real Tender, an Eye Round could be sliced into nice Steaks, replacing some of my Bi-monthly Prime Ribs.

Is 48 hours necessary?

Thanks Case,

Bear

Click to expand...

Yeah the super market eye round roasts were horrible and the restaurant supply was out...

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Top round is a tough cut and you wanted melt in your mouth. I'm not sure if 48 hours is the sweet spot but we are going to find out!

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dirtsailor2003 · Mar 6, 2017

wild west said:
I'm interested in this one.ds2003 have you noticed some discoloration of the water on the long sv cooks.

No I have not. This will be the longest cook I have tried. Longest prior was 30 hours.

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chef jimmyj · Mar 6, 2017

Nothing on a side of beef compares to Rib Roast in flavor from the perfect balance of fat and lean...But buy a side or take advantage of sales and you are going to get other cuts of beef or do without until rib is on sale again. I feed a family of 6 adults that can put away 6 pounds of beef at one sitting and ask if I sliced it all. So, as much as we love rib roast or rib eye steak, 2" thick. Some eye round and top round hits the table a bit more often here. I used to live near the same chain of grocery as Bear and my friend would give me a heads up when rib was on sale. Unfortunately those days are gone, so I get to live vicariously through Bearcarver's rib smokes.
I have yet to get a SV circulator but am following this thread with great interest. Case does some cool stuff...JJ

dirtsailor2003 · Mar 6, 2017

b-one said:
Hope that over priced hunk of beef turns out for you and Bear! :popcorn:

Over priced? That's cheap in my neck of the woods!

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marctrees · Mar 6, 2017

ChefJJ - Ya, all true.

I only buy the Rib steaks/roast ( cut in house) when on sale at $6, or often 5.

Every month or two, freezer time.

They do that here pretty often, sometimes marbled, sometimes .............................. not so much.

Funny stuff, Chuck roast of any kind is locked for 2 yr now at $6.09, never on sale, not here rural anyway.

Marc

dirtsailor2003 · Mar 6, 2017

Marctrees said:
ChefJJ - Ya, all true.

I only buy the Rib steaks/roast ( cut in house) when on sale at $6, or 5.

They do that here pretty often, sometimes marbled, sometimes .............................. not so much.

Funny stuff, Chuck roast of any kind is locked for 2 yr now at $6.09, never on sale, not here rural anyway.

Marc

Chuck is $8.99 on sale here. Better to buy seven bone roast, which is just as good and $2-$3 per pound less.

At the restaurant supply everything beef is around $3-$4 per pound, but you have to be able to store it. I need to clear some space. I do have a bunch of jerky meat and a whole turkey that needs to move out. Then there's the mini pot pies I make in fall and eat for lunches throughout the winter and spring. Have about 1.5 square feet of those to finish.

I picked up a nice Angus brisket today for $2.64/lb at the restaurant supply. Regular choice was $2.60 so I splurged!

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dirtsailor2003 · Mar 6, 2017

Here's a photo update. I've been told Sous Vide cooking like watching a giraffe give birth...

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SmokinAl · Mar 7, 2017

Good start Case!

I read that 72 hours was the ideal time for a round.

Looking forward to seeing how yours turns out.

Al

xray · Mar 7, 2017

I'm in

Bearcarver · Mar 7, 2017

dirtsailor2003 said:
Top round is a tough cut and you wanted melt in your mouth. I'm not sure if 48 hours is the sweet spot but we are going to find out!

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I'm pretty sure I've seen a guy called "BigMikey" turn Eye Round into Fork Tender Steaks.

That's why I wanted you to confirm that in an experimental thread on Eye Round with SV.

Eye Round is the cheapest Whole Beef I can find around here.

Top round isn't really helping me.

Bear

The round for BearCarver - Now with the Grand Finale!

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