SV pork shoulder Steak

[muebe]

That looks amazing!

Question, and this might be a sous vide question:  For shoulders/butts we usually say 195-205F as a ball park pulling temp, is there a reason for keeping it at 140 for so long?

195 to 205 is for pulling.

140 is for slicing using SV methods.

[akruckus]

That looks amazing!

Question, and this might be a sous vide question:  For shoulders/butts we usually say 195-205F as a ball park pulling temp, is there a reason for keeping it at 140 for so long?

195 to 205 is for pulling.

140 is for slicing using SV methods.

Is it still tender and everything? This SV method is interesting to me.

[1Bigg_ER]

That looks amazing!

Question, and this might be a sous vide question:  For shoulders/butts we usually say 195-205F as a ball park pulling temp, is there a reason for keeping it at 140 for so long?

It's more of a great steak texture with out of this world juiciness.

[1Bigg_ER]

That looks amazing!

Question, and this might be a sous vide question:  For shoulders/butts we usually say 195-205F as a ball park pulling temp, is there a reason for keeping it at 140 for so long?

195 to 205 is for pulling.

140 is for slicing using SV methods.

Is it still tender and everything? This SV method is interesting to me.

It takes that long because you want the intramuscular fat to breakdown. It will not render but it does turn into jello.
meat itself is fork tender. It's probably how the pig itself would love to be cooked.

[Pappymn]

That looks amazing!

Question, and this might be a sous vide question:  For shoulders/butts we usually say 195-205F as a ball park pulling temp, is there a reason for keeping it at 140 for so long?

195 to 205 is for pulling.

140 is for slicing using SV methods.

Is it still tender and everything? This SV method is interesting to me.

It takes that long because you want the intramuscular fat to breakdown. It will not render but it does turn into jello.
meat itself is fork tender. It's probably how the pig itself would love to be cooked.

Mmmmmmm mm.............pork fat jello

[akruckus]

That looks amazing!

Question, and this might be a sous vide question:  For shoulders/butts we usually say 195-205F as a ball park pulling temp, is there a reason for keeping it at 140 for so long?

195 to 205 is for pulling.

140 is for slicing using SV methods.

Is it still tender and everything? This SV method is interesting to me.

It takes that long because you want the intramuscular fat to breakdown. It will not render but it does turn into jello.
meat itself is fork tender. It's probably how the pig itself would love to be cooked.

Mmmmmmm mm.............pork fat jello

x2

Thank you all for the info