EYE OF ROUND- EOR (OP- 5/2017)I've been wanting to do this for a while but prefer other cuts for roast beef (I still do). Anyhow, after reading all the pontificating posts on E-O-R, I wanted to see what all the hype was about. After making about 5 of these E-O-R's, I have dialed in what I believe is the perfect temp and time. The T/T was selected because it provides the highest moisture retention, texture (tenderness) for slicing using a Deli-Slicer. If you plan on slicing by hand or wanted to slice very thick to serve as an entree it might not work. The E-O-R will be cooked at 128f for 24 hours and sliced on my Berkel Slicer. (Disclaimer located at the bottom for T/T). Note: The T and T are perfectly fine. The Log Reduction is exceeded 12. If you plan on purchasing the E-O-R at Costco or another whole seller, I will suggest buying it cryo-vacuumed-sealed. If you don't, there's a possibility that it was mechanically tenderized. I'm not against...
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Its much infortmative blog and much knowlage able.The Australian wagyu grading is quite similar to that in Japan. However, instead of reaching a maximum of 12, the Australian system only reaches a maximum of 9.
ReplyDeleteThe ranges of quality scores required to get a quality grade from 1 to 5 are also the same, however only scores of 8 and 9 qualify for the Excellent rating.
In Australia, grade A5 beef is extremely close to the A5 score given to Japanese Wagyu.