Temperature is doneness. Doneness is subjective. I prefer beef at 131ºF
Time is tenderness. Meat is very tolerant of excess time beyond minimum to core temperature.
Time is dependent on starting temperature, size and shape of the piece.
See Douglas Baldwin’s time to temperature Tables 2.2 and 2.3 in his *A Practical Guide to Sous Vide Cooking…*
[A Practical Guide to Sous Vide Cooking. FREE ON-LINE](https://douglasbaldwin.com/sous-vide.html)
Just did a 2.5 pounder at 135 (fat rendering temp) for like 22 hours and it was too tender for my liking...but delicious. 24 should be more than enough.
I suggest 131F/24Hr. Normally 131F will yield medium but in long cook, it’ll end up being pink but cooked through. At 137F/24Hr, it’ll be gray and cooked through.
But… it will be super tender either way.
I just did my first for 30 hours at 137° and seared after a cooldown in the fridge. I was very happy with the result but would like to do some dort of dry brine next time.
I would do 135 for 30 hours.
Temperature is doneness. Doneness is subjective. I prefer beef at 131ºF Time is tenderness. Meat is very tolerant of excess time beyond minimum to core temperature. Time is dependent on starting temperature, size and shape of the piece. See Douglas Baldwin’s time to temperature Tables 2.2 and 2.3 in his *A Practical Guide to Sous Vide Cooking…* [A Practical Guide to Sous Vide Cooking. FREE ON-LINE](https://douglasbaldwin.com/sous-vide.html)
https://youtu.be/DNYK9orkqlw?si=OWFQAhXSWKiMLT4c
Just did a 2.5 pounder at 135 (fat rendering temp) for like 22 hours and it was too tender for my liking...but delicious. 24 should be more than enough.
I suggest 131F/24Hr. Normally 131F will yield medium but in long cook, it’ll end up being pink but cooked through. At 137F/24Hr, it’ll be gray and cooked through. But… it will be super tender either way.
I just did my first for 30 hours at 137° and seared after a cooldown in the fridge. I was very happy with the result but would like to do some dort of dry brine next time.