Veal shoulder chop sous vide

Peter_Steen_H_genhaug_57944

I just got a sous vide machine, and I have a 1.5 pound veal shoulder chop. I guess it's a tough cut, so I'm thinking 7-10 hours at 58 deg Celsius for a rare chop, and then finish it off with a quick sear. How does that sound?

brian_martin2001

I've seen temperature guides for shoulder before. Granted, it was 56°C, but the time was 48 hours. I believe this was for the whole shoulder though. I'd let it go for what you suggested, but after that time, before removing out from the bag, squeeze it between your fingers gently to check if it's tender enough. That way you don't have any disappointment in eaters, nor are you re-bagging and waiting for the water bath to get back to temperature. Good luck!