Guess what cut of beef this is and how much I paid for it 1/2

chuck steak - 4.59/lb

Ribeye and it cost 6 bucks because it was on sale.

brisket. $35

Shoulder roast. 4-8 bucks per pound depending on where you got it and what cut.

Other than salt and pepper it's not a steak, it's curry.

Your mum ruined humanity when she get spicy with you dad

>soup candles
Nice, nice!

Good comeback bruh! Do you go to highschool in Baltimore? maybe we could meet up and share the best doge memes!

okay joe rogan

Ding Ding Ding!

We have a winner, and you were almost bang on with the price, as well; I paid $4.49/lb for this piece of chuck roast. Then I proceeded to cook it sous vide @ 134F for 24 hourS, and finished it under the broiler with an herb crust.

So you haven't answered why you ruined the meat -- are you angry at it? Why did it have to suffer for your displeasure?

...

>134F for 24 hourS
Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." Never leave food out of refrigeration over 2 hours.

>RRRREEEEEEE DON'T PUT ANY SEASONINGS ON YOUR SUB-$5 CHUCK
jesus christ go back to you retards

Looks awesome, OP. Looks like the broiler did nicely. Is that rosemary on the crust? I don't see why people are complaining about that. It's pretty normal to cook steak with things like garlic / rosemary in the pan.

See pic related. It's been completely pasteurized.

chuck roast is a stewing meat you fucking nigger

>anaerobic bacteria
>140°F

Do you live in a hydrothermal vent?

from fsis.usda.org

...In a sous vide? A microaerobic if not anaerobic environment?

>arguing with trips
I hope you didn't feed this to your family.

I feel like the burnt herbs are covering a weak sear m8

abandon thread

Yeah, there was rosemary and some parsley, some leftover from having put it in there as it cooked sous vide, and some that I put on right before I out it in the oven

Everybody's a fucking expert these days. Must be nice.

>implying eating meat that's sat out for under a day will poison you
soyboy

24hrs
>less than a day

read it fag:
en.wikipedia.org/wiki/Gut_flora

What do you think gut flora has to do with sous vide, user?

You the same ass that posted a thread the other day sous vide some meat for like 48 hours

>There's no such thing as over seasoning a good steak
With that many spices, you might as well just deep fry it.

Prime rib
15 dollars

bacterias won't kill you, :-(

>Both of these are from fsis.usda.gov

spoken like a true four year old

i've never seen a london broil that wasn't a solid brick of 1-hr overcooked meat

You're so fucking white you go outside and say its too spicy outside. can you not drink gatorade because its too spicy? kys retard never say this shit again.

can racists please go and stay go

>Bragging about cooking a cheap cut of meat in the most pretentious way possible

Why?

>wow
>this guy cooked something
>and now he's posting about it online
>ON A FOOD AND COOKING FORUM
>who would do such a thing?

Looks nice, op. Would put my dick in.

Brisket Flat and you paid 14 bucks for it