And then there’s the side benefit of “undercooking”. That puddle of blood and grease - called “the essence” by one of my great-grandmothers - can be sopped up with bread for dessert. It’s your basic win-win.

If you take a cow, walk it through a warm room and throw it on my plate, I'm game.

 

Old Dennis Leary joke. "Bring me a live cow over to the table! I'll carve off what I want and RIDE THE REST HOME!"

It depends on the cut as to time and temp. I purchased some 2 inch thick ribeyes last Saturday. I like ribeyes just a hair over medium-rare, 139 degrees. They came out perfectly. Sirloins I will prefer at 137. Since I got my sous vide, I've never had a steak prepared at any restaurant better than I can do myself.

 

Berta beef?

Berta beef?

 

 

Don't know, but I paid way more than $20 Canadian dollars for each.