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Most beef does well being brought up to temp slooooooowly. Then, if it's a steak or a roast, a nice hot & fast sear at the end to medium rare (135F).
Briskets and even chuck roasts (whether sliced or for pulled beef) do well being taken up slooooowly to well past well done to 200+ so they render down and get soft and delicious. Chuck roasts at 135 can still be miserably tough in some instances.
Short ribs benefit from the same as briskets and chucks, but are also great braised.
Often home grown beef, grass fed, is tougher and gamier. There may not be a whole lot else to fix that, just make sure to cook each cut the best way it can be cooked.
Most beef does well being brought up to temp slooooooowly. Then, if it's a steak or a roast, a nice hot & fast sear at the end to medium rare (135F).
Briskets and even chuck roasts (whether sliced or for pulled beef) do well being taken up slooooowly to well past well done to 200+ so they render down and get soft and delicious. Chuck roasts at 135 can still be miserably tough in some instances.
Short ribs benefit from the same as briskets and chucks, but are also great braised.
Often home grown beef, grass fed, is tougher and gamier. There may not be a whole lot else to fix that, just make sure to cook each cut the best way it can be cooked.
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