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round beef cut

monicakisic

hello, i want to cook round meat, and i've seen between 55-60ºC or 65ºC in some other, for up to 48 hours. I wanted to know what the best bet is for a big piece. thanks!

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Comments

Brendan_Lee_56950

Yeah that piece as a whole is going to take quite some time. I'd still stick with the 55-57C recommendation but the time will probably be in the ballpark of 10+ hours if not more. Tough to judge how thick it is from the pic.

seijoed

Oh, I ment if it was butchered into steaks. A large piece like that will take a while - long while even.

monicakisic

it's a whole piece. im attaching pictures. i read between 55 and 60 for long periods of time, and also tough meats 65ºc for 48 hours. one hour might be too little time i think it has a lot of collagen and connective tissue. Thank you!

seijoed

Are you doing the whole piece or butchering at all?

A top round is easily if you follow the lines turned into 3 logs that are

nice for cutting steak size portions from, a 24h steak done at around 55C

if stellar in texture, it is quite edible after only an hour or so too.

Personally I do beef at 54C but then we really like that level of done-ness

here.