Silverskin & tough part to remove?

Should I remove from this NewYork cut as Shirloin as it is also named in the US the white tough silver skin and fat before SousVide 55 Celsius for 3 hours.?

And: Any recommendations regarding time & temperature ?

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FrankM_3301

Hey Boris,

This looks like the same cut that you were dissatisfied with in an earlier post. I would keep the same temp, as your previous sample looked good, but increase the cook time by a couple of hours as an experiment (as I remember you thought it was rather tough). As far as trimming, if it is silver skin, I usually remove. Fat, I typically leave in place for the most part, unless it is really thick.

boris_855476

I shall do so and increase the cooking time to three hours. Thanks for your kind advise.

whenric

That still looks like a relatively lean cut. Can you get beef cuts with more marbling?

Agree with frank, but please cut AGAINST the meat grain (example here). If you can't get enough tenderness that way, you could consider mechanically tenderizing (using a Jaccard, for example).

boris_855476

Thanks for your advice.

Anyhow.

The way this grain runs in this very piece (have a good hard look at the picture) I can at very best cut diagonally - and I shall do so

pd3ski_278514

Hi boris.. yup I’m going to pile on with the rest of the comments here. Maybe you have a good butcher shop that is convenient to you ? They would be much more likely to serve your needs than a general grocery store. That’s all I’ve got. Btw.. I saw that like

pd3ski_278514

@Lorraine_Esterling_1040639 .. @boris is commentating to a response that I made but I can’t respond because of known forum issue...https://www.chefsteps.com/forum/posts/rumpsteak-sirloin-steak-failure.. But why doesn’t his @boris highlight for me?!?

And boris it doesn’t matter how it was raised, it matters how the meat is formed while it is raised

And that stuff is lean as it can be, so think about that for a bit. Keep posting pictures and claiming but you’re going to get the same result, nothing will change for you until you ‘get’ that there are differences in quality of the meats raised

Fat is flavor... say this over and over and over, in your meditation station

boris_855476

pd3ski

What are the "known forum issues"?

What means: " But why doesn’t his @boris highlight for me?!?"

The problem with the forum I'm aware of is, that I get no notification on new posts or replies, even if I have set up the preferences accordingly.

Regarding the cut - You'r certainly correct. Were I live its a problem finding a good butcher - believe it or not - here in Vienna (even we have a tradition of excellence food) you have all the "real" butchers replaced by major chains. As sadly as it is.

Lorraine_Esterling_1040639

Hi @pd3ski_278514—I can’t always get names to highlight either. That includes @boris.

boris_855476

Hi FrankM

I increased the time to 02:30 hours and the outcome was very nice.

I got a nice bite, succulent and quite flavorful meat and certainly not (what I feared) mushy piece.

A added another mistake and seared to finish the slab to long (about 2 minutes on each side in the pan to get it really dark) and not the recommended 30 seconds on each side - that resulted in considerable fluid loss when cut open.

Luckily only me saw this and not my fiancé ;-)

Besides that mistake - the dish was quite nice and hard on perfect. Thanks folks for the recommendations.

As dessert I served the best known Viennese speciality besides "Wiener Schnitzel"

the famous "Marillenknödel"

You find the recipe at: https://www.chefsteps.com/activities/marillenknodel

FrankM_3301

Nicely done.

pd3ski_278514

Hi boris .. that sucks! How about online delivery? There’s gotta be some solution to your woe.

The known issue is that if you and I had a back and forth of replies, such as we are having here, after a certain number (seems to vary) one of our replies won’t show up here, which to say the least is annoying if you’ve just typed a long reply... >pro tip > copy your post before hitting the ‘reply’ button. The kicker is, although it doesn’t show up here, about 60 or so characters will show up in my globe. I could see you replied to me but your reply didn’t get posted here... 👇

As to the name highlighting.. if I type the @ symbol followed by letters (no space/not case sensitive) it should after a moment show a dropdown of names to select from.. 👇

It seems Lorraine can’t get yours to highlight either and I notice when you try it’s not working either. I have to wait a few seconds to see if it works sometimes I have to delete then try again .. it’s flakey at best

Edit..

pd3ski_278514

Hi Lorraine.. take a look at the pic I posted in my reply to boris above. Are there two of you or are both yours?