I hope this is the correct forum for this. I'm interested in cooking a bone in steamship round (about 65 lbs) for a banquet. I've done one in the past, just roasting it in the oven, but I wasn't completely satisfied with the results. It was the usual issues with the cut, uneven cooking, differences of texture when the grain shifted, etc. I was wondering if anyone had any experience or thoughts on cooking a steamship round sous vide? My plan was to cook it at 140 for between 24 and 48 hours, to give time for it to heat through, then blast it in the oven just before service. My primary concerns are these:
1) Will the inner meat even reach 140 in the 24-48 hour cooking time
2) Will the inner meat spend too much time outside the safe temperature zone
3) Does that matter as the inner meat won't be exposed to any air, so should remain relatively safe from bacterial growth
4) Will the outer meat essentially become shredded beef with the long cooking time
Any thoughts would be greatly appreciated. Thank you all very much.
Best
-Noah
