Lamb sirloin and beef mock tender - Sous Vide

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Hockeydudde

Meat Mopper
Original poster
Jan 31, 2022
184
199
New Mexico
Had some meat that needed to be cooked. Decided to try sous vide for the first time. We've had the immersion stick for a few years, but never used it for meat, only poached eggs. I did 4 bone-in lamb sirloin's and 4 beef mock tender's. Mock tender is from the beef shoulder. Gets it's name because the muscle looks like a short tenderloin, but don't be fooled, it's tough. Like even as chicken fried steak... It's tough.
Put in the bath at 135 F for about 5 hours with salt and pepper. Left to cool and dry on a cutting board for about 30 minutes before searing in the gas grill to finish. Cooked down the liquid from the bag to use in gravy down later.
Wow! I was shocked how tender and moist the meat was. The mock tender was as tender as a real tenderloin. The lamb was a little too tender for me, next time I'll try the lamb @135 for 4 hours.
Served with mashed potatoes, gravy and asparagus. Yum.
We grind the mock tenders now, these were left over from a previous year. So those were probably a once in a lifetime experience, lol.
 

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SmokinEdge

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Jan 18, 2020
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Lamb looks delicious. Nice work. I agree about the SV time and lamb. The last leg I did was 132* for 6 hours and the meat was mush. Tasted great but texture was hard to get over.
 

rbnice1

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Jan 22, 2017
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I have done lamb a few times and was happy with the result but I did 3 hours at 132F.

I have never heard of a mock tender tho.
 
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Hockeydudde

Meat Mopper
Original poster
Thread starter
Jan 31, 2022
184
199
New Mexico
I have done lamb a few times and was happy with the result but I did 3 hours at 132F.

I have never heard of a mock tender tho.
That's because it's not worth anything but grind, lol. Didn't hear of it until we started butchering a cow each year.