Tender roast beef and roast pork?
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Tex_77
Interesting, I always thought of KS as a Pork State. But if what your saying is correct, what happened with there mountain oyster attempt? Curious minds want to know. -
Kansas is #3 on the beef production list, #10 in pork
My experience is beginners are put off by too thick a cut and/or the way the’re breaded -
I think Texlaw is right about the arbys “roast beef” I think that stuff is a loaf. I dont think that’s whole muscle. It comes in a bag and is set on the slicer.
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I think Texlaw is right about the arbys “roast beef” I think that stuff is a loaf. I dont think that’s whole muscle. It comes in a bag and is set on the slicer.
Well, i do agree Arbys is most likely not a whole muscle, but even still, it doesnt explain why its unaturally tender and juicy. I don’t know if you ever had A roast pork sandwich from Tony Lukes, but they most definitely use whole muscle pork, probably boned out picnic or pork butt. But they do something to it to make it tender and juicy.
I am thinking of doing a 4 lb bonless picnic roast test with an injection solution of 0.5g Bromelain, 2 cups water, and 1/4 cup sodium phosphate, 2 tsp MSG. I don’t want to use salt because in past experiences, it tightens up the muscle fibers and gives a firm texture, im looking for a more loose texture.
Jonathon
can i pick your brain on anything of these additives, especially if you know of any that relaxes the muscle fibers? I think thats what i am trying to achieve without over cooking the meat to the point it can’t be sliced without falling apart. -
Well, i do agree Arbys is most likely not a whole muscle, but even still, it doesnt explain why its unaturally tender and juicy. I don’t know if you ever had A roast pork sandwich from Tony Lukes, but they most definitely use whole muscle pork, probably boned out picnic or pork butt. But they do something to it to make it tender and juicy.
I am thinking of doing a 4 lb bonless picnic roast test with an injection solution of 0.5g Bromelain, 2 cups water, and 1/4 cup sodium phosphate, 2 tsp MSG. I don’t want to use salt because in past experiences, it tightens up the muscle fibers and gives a firm texture, im looking for a more loose texture.
Jonathon
can i pick your brain on anything of these additives, especially if you know of any that relaxes the muscle fibers? I think thats what i am trying to achieve without over cooking the meat to the point it can’t be sliced without falling apart.mikemikemike I use to love Arbys roast beef sandwiches, and then I learned just how many calories I was eating. While tender, it just isn’t natural There has got to be a way to get roast beef that tender and juicy and still keep it out of the chemistry labs. Sounds like a challenge to me. I’m going to start working on a solution. Wish me luck.
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mikemikemike I use to love Arbys roast beef sandwiches, and then I learned just how many calories I was eating. While tender, it just isn’t natural There has got to be a way to get roast beef that tender and juicy and still keep it out of the chemistry labs. Sounds like a challenge to me. I’m going to start working on a solution. Wish me luck.
I stopped buying Arbys roast beef sandwiches when they stopped providing pickles. I grew up loading my roast beef sandwiches with pickles when they use to have bins full of pickles and onions. I seriously refuse to eat them without pickles. Only time i ever buy Arby’s roast beef sandwiches is they have a 5 for 5 deal and i take them home and use my own pickles. But i havent seen the 5 for 5 deal for years.
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I stopped buying Arbys roast beef sandwiches when they stopped providing pickles. I grew up loading my roast beef sandwiches with pickles when they use to have bins full of pickles and onions. I seriously refuse to eat them without pickles. Only time i ever buy Arby’s roast beef sandwiches is they have a 5 for 5 deal and i take them home and use my own pickles. But i havent seen the 5 for 5 deal for years.
mikemikemike I understand, I stopped when they didn’t sell regular fries, only those stupid curly fries. Seriously, I have reached an age and level of metabolism that I have to believe that what I’m eating is worth the calories. Arbys is not.
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mikemikemike I understand, I stopped when they didn’t sell regular fries, only those stupid curly fries. Seriously, I have reached an age and level of metabolism that I have to believe that what I’m eating is worth the calories. Arbys is not.
Yeah i agree. I hate their curly fries. They are so greasy. I honestly don’t remember them selling any other type of fries. Must have been before my time. Im 41
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Yeah i agree. I hate their curly fries. They are so greasy. I honestly don’t remember them selling any other type of fries. Must have been before my time. Im 41
mikemikemike Okay, I’m old, but that was only about 10 years ago LOL
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Chef mikemikemike You both are crazy Arby’s curly fries are the best, especially dipped in horsey sauce.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Chef mikemikemike You both are crazy Arby’s curly fries are the best, especially dipped in horsey sauce.
Tex_77 You are allowed to be wrong once. LOL
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Chef mikemikemike You both are crazy Arby’s curly fries are the best, especially dipped in horsey sauce.
You apparently haven’t had a batch of curly fries where the oil was most likely spent. Its the most disgusting taste in the world when it comes to fried foods, the seasoned curly fries soak up so much of this oil.
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Well, i really couldn’t find any info on how much bromelain to use. I just followed the directions on the bottle of meat tenderizer which says 1 tsp per lb of meat, 4 lb pork roast so used 4 tsp of meat tenderizer to 2 cups water and 1/4 cup sodium phosphate and 2 tsp MSG. I tasted the solution before injecting and it was not overly salty at all, and the added msg really left i nice umami flavor on my toungue. I injected 50% of the solution and added 50% of water to the remaining 50% solution then added it all into the meat tumbler at 29 inHg vacuum for 45 minutes tumble, then its going into the rotissserie at 275F until IT of 155F.
Wish me luck. $7 isn’t going to break the bank if its a total failure.
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Well, i really couldn’t find any info on how much bromelain to use. I just followed the directions on the bottle of meat tenderizer which says 1 tsp per lb of meat, 4 lb pork roast so used 4 tsp of meat tenderizer to 2 cups water and 1/4 cup sodium phosphate and 2 tsp MSG. I tasted the solution before injecting and it was not overly salty at all, and the added msg really left i nice umami flavor on my toungue. I injected 50% of the solution and added 50% of water to the remaining 50% solution then added it all into the meat tumbler at 29 inHg vacuum for 45 minutes tumble, then its going into the rotissserie at 275F until IT of 155F.
Wish me luck. $7 isn’t going to break the bank if its a total failure.
mikemikemike I’ll be looking forward to the results of your testing. Keep us posted.
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mikemikemike I’ll be looking forward to the results of your testing. Keep us posted.
deanlorensen
I haven’t had a chance to slice it yet but the wife couldnt wait and cut off a small piece on the end and it was really delicious, not mushy at all. So thats a good sign. Things got a little busy yestersday. I believe it took about 4 hours to reach 155F IT , then after my wife stole a piece, it went directly in the fridge to slice today. Going to make an au jus with the drippings and some homemade pork stock later today.
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mikemikemike Vacuum tumbling would have been the most obvious “trick” I can think of but it seems like you’ve tried that one. I’m gonna talk to our application specialist tomorrow and see what he comes up with as far as additives. There are additives you can use to help but I am pretty sure it has more to do with cooking/processing when arby’s makes theirs. They obviously also use additives but I think it has moreto do with the cooking and I do think sous vide is the main thing they use for it. I know you’ve done it in the past but I’ve read accounts of Arbys employees getting the “grey blob” out of the vac bag. Ill let you know what I find out.
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Here is a sous vide chuck roast thst I did today. It was injected with Soluble Pa’s Black Bull, and rubbed with Butter Garlic rub.
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Heres some pics cold after sliced. I’ll get some more pics once its warmed back up in the sous vide.
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mikemikemike Vacuum tumbling would have been the most obvious “trick” I can think of but it seems like you’ve tried that one. I’m gonna talk to our application specialist tomorrow and see what he comes up with as far as additives. There are additives you can use to help but I am pretty sure it has more to do with cooking/processing when arby’s makes theirs. They obviously also use additives but I think it has moreto do with the cooking and I do think sous vide is the main thing they use for it. I know you’ve done it in the past but I’ve read accounts of Arbys employees getting the “grey blob” out of the vac bag. Ill let you know what I find out.
Jonathon said in Tender roast beef and roast pork?:
mikemikemike Vacuum tumbling would have been the most obvious “trick” I can think of but it seems like you’ve tried that one. I’m gonna talk to our application specialist tomorrow and see what he comes up with as far as additives. There are additives you can use to help but I am pretty sure it has more to do with cooking/processing when arby’s makes theirs. They obviously also use additives but I think it has moreto do with the cooking and I do think sous vide is the main thing they use for it. I know you’ve done it in the past but I’ve read accounts of Arbys employees getting the “grey blob” out of the vac bag. Ill let you know what I find out.
I really shouldn’t have used Arby’s as an example. They clearly use some sort of pressed meat chunks with additives to make it juicy and and tender. Reminds me of a Terrine. And yes sous vide would definitely benefit the end product since the flavors are already pressed/injected/vacuum’d into the meat.
But solid meats sous vide , if you perfect the time/temp could get that perfect tenderness/juicy ratio. But you sacrifice flavor. And we are talking about a long time at most likely a very specific temp. For example, the best pulled pork butt i have ever did sous vide was 30 hours at 155F. It just pulled from the bone and shredded with barely any effort. But in this experiment i need the meat to slice fairly thin and hold up on its own weight.
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