I tried to cook a Japanese steak (filet) sous vides @ a finishing temperature of 57 centigrade. It looks good after I tanned it with some mirin and shoyu and a tad of salt and pepper at the end. The meat was perfectly cooked but the beef’s fat was white and almost uncooked. It was just too heavy.
The fat content gives enough marble to the meat that you can likely finish at a higher cooking temperature (a few degrees) without really impacting the meat’s taste negatively. I would suggest 58/59 as a core finishing temperature. I will let you know.
Categories: Meaty Days