Tough and lean

cooking through the last of my cow. Have bottom and top round left. Anyone have success getting good lunchmeat out of these cuts? Plan to go low, but how long? Relatively low connective tissue, so don’t want to go ‘mealy’ or ‘livery’. Aggressive brine before?

Or go another way entirely with these cuts (jerky...)

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Brandon_Byrd_40557

You could grind it up with something fatty like pork belly (or bacon) and make burgers.

whenric

good idea! Do you think treating it like chuck (24hrs @55) is a bad idea? (slicing thin after cutting).

Brandon_Byrd_40557

Not a bad idea. I've seen some people report success doing precisely that over at eGullet. My initial approach would be to salt it and leave it to dry on a rack overnight in the fridge before sealing it up. So an aggressive dry-brine. Since this is going to be sandwich meat, a bit of salt will help firm up the meat and help it retain water during cooking. (I do this to all "roasts" as well.) And maybe Jaccard the meat if you can to keep them from shrinking. Jaccarding will help the meat fibers from constricting too much. It's tough to cook cuts that are that lean, but I think that given enough jus and horseradish sauce, it probably won't matter much. I am interested to hear other's experiences with these leaner cuts.

whenric

It is cooking now. Had already dry brined; was pondering jaccard, but you pushed me to do it. We will see. Have some #spinzall rare jus in the freezer to dip it in tomorrow.

whenric

Delish. Worked out great! 24@54c. In retrospect the jaccard may have been unnecessary or even harmful, as the thin slicer + jaccard was almost too much cutting of fibers. No liver flavors. And not too fibrous.