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4 kg meat in one piece

Norway_33268

Hi

I have one big piece of meat, 4 kg, that I want to try to prepear in one piece. This is from a big mucle. How should I do this for the best possible outcome?

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Chris_Young_80640

@Norway I need more detail. What animal? What muscle?

Norway_33268

I had to check on wikipedia, the name is sirloin. It is about 14 cm in diameter at the most. It should be from a bull. But it is not a Angus:-)

Is there any maximum thickness when it comes to sous vide cooking of this kind of meat or meat in general?

We have tried this some time ago but with a piece of meat from the same area as the roastbeef are made from. 60degrees celcius in 24 hours and about the same seize as the one we want to prepear now. That time it got very dry, but the color inside was good. We hope to get it more tender and juicy this time.

Thanks a lot for your help :-)

Chris_Young_80640

@Norway: You can see the various temperatures and what a sirloin will look like cooked at those temperatures on this page of our course: http://www.chefsteps.com/activities/sous-vide-steak

Personally, I would recommend 58 °C.

Also, I do not suggest 24 hours for this cut of meat. There is no maximum thickness, of course a thicker piece will take longer to cook. If it's the sirloin that is the length of a whole rib-roast, then I would suggest you will need 6 hours of cooking time at 58 °C.

Norway_33268

Thank you, I will give this a try next weekend. :-)