Quote:
Originally Posted by Swayze11
Why use a better cut? That is the whole point of the Sous Vide. Buy a crappy and cheap cut and turn it into something worth way more.
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Flavour. Eye of round is lean and has more connective tissue but not a lot of fat, which is why I use it for beef jerky normally. You can flavour and smoke beef jerky much more than a roast. It simply lacked flavour.
I've read now from other articles that chuck might even be better than round for sous vide for that reason. I'm not sure if that's true.