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Jacobs ladder steaks sous vide

Theo_9282

Just went to the butcher and got some Jacob's ladder steaks which I understand is the meat between the membrane and short rib on the cow. Was wondering what the best thing to do with them would be? I'm assuming you cook it similarly to beef short ribs?

Cheers,

Theo

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Chris_Young_80640

I've never heard of Jacob's ladder steaks before. Where do you live? I'm guessing from your description that you have the Latissimus dorsi, also known as the large deckle muscle.

http://bovine.unl.edu/eng/showMuscle.jsp?musID=15&muscle=null

If so, then I would treat it as a semi-tender cut and cook it sous vide at around 54°C or so for something like 24 hours.

If this isn't the muscle you have, then this site might help you identify what you're working with:

http://bovine.unl.edu/eng/ShowCrossecPrimal.jsp?primal_id=966278003&crossec_id=968184561&crossec=A

Theo_9282

I live in London, neither had I, it was the description the butcher gave and suggested to braise it. It certainly looks like the muscle you identified. Here is a photo incase that makes it any clearer!

Would a higher temp bath (say 70) not result in a braised texture with this sort of cut?

Thanks for the help!

Theo

Chris_Young_80640

Yep, that does look the large deckle. I actually think braising is suboptimal for this cut, it's not as abundant in collagen as other tough muscles and so won't end up very succulent. Instead, I think lower-temperature, moderate time, will result in something flavorful and more like a flat-iron steak. I'd say 24 hours at 54 °C would be nice, but still slightly chewy. 72 hours at 54 °C should be very tender. I do recommend presearing this cut.

Theo_9282

This was the result. Came out looking great, however didn't have the most flavour so probably isn't worth the 24h cook time. Would be interesting to see what this cut is like flash fried/grilled.

Theo