We received some well marbled wagyu cheeks 3 days ago. They were bagged with veal stock, fresh laurel, thyme, peppercorn, and a garlic clove. We sous vide @ 65C for 72hrs, actually 71hrs. We were about to get hit and I didn't want to forget about them so really 71hrs. Super tender and literally melt in the mouth.
I had to sacrifice one for all the cooks to try. Tomorrow we will slice,season, cryovac once more with truffles and warm them slowly for service.
Wild Blueberries at Black Queen Angus Farm
1 year ago