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[Darwin]

N or CO2, but not CO.  Car exhaust would be a hard sell to the FDA.   

I think it's nitrogen and carbon monoxide.

Ok, its trace amounts.

Gases Used in MAP of Meat
Carbon dioxide, oxygen and nitrogen are the commonly used gases in MAP, along with trace amounts of carbon monoxide, argon and helium.
https://swine.extension.org/modified-atmosphere-packaging-map-microbial-control-and-quality/#Gases_Used_in_MAP_of_Meat

[Bentley]

From L to R is Costco USDA Choice Top Sirloin, Prime Brisket & Choice Round.  Small packs are Choice Chuck steaks and stew meat. 

Still not sure how I am going to do this.  One idea is to cube some of the Sirloin, Brisket and Round, and along with the Chuck stew meat add that all to the center of a casing of Brisket, Round and Chuck.  That is idea 1.

Idea 2 is to butterfly the Round and use it as a casing for above chunked meats also.  Or do the same and change Round to Brisket casing and see how it works.

Either way I think I will trim much of the fat from the brisket and grind it.  And it along with the ground fat from the Rib Roast will be sprinkled in the chunks to provide "marbling" for my FrankenRoast!

I am quite excited for tomorrow to get here!

[Bentley]

My apologies, I stand corrected on the CO.

[Bentley]

Trans glue tam minaze...trying to learn how to pronounce this stuff and this is the only way i know how...

[Bar-B-Lew]

I'm still not sure I understand what is going on here.  Are you planning to use this "glue" to adhere different types of meat together so you can obtain a specific shape to use if for some special cook?

[BigDave83]

Trans glue tam minaze...trying to learn how to pronounce this stuff and this is the only way i know how...

the groups I am in we just call it TG much eaiser.

Can't wait to see what you do with it.

If you like deli meats like chicken or turkey for sammies you can do up breast or breast and thigh meat and put it in a mold and weigh it down over night. then smoke or cook and slice.

you can take some of what you have an build your own steak with some leaner an fattier parts, then vac bag and you can SV or just grill it.

I think this is how they make the little $4 bacon wrapped fillets you find prepackaged at the store.

[Bentley]

Trying to glue these $4 cuts together with some ground fat and see if they taste like a $9 cut...Shape does not really matter, although I am looking to do a Roast type shape.  After looking on youtube, not a lot on Glue.  If the meat does bind with the ground fat, I may try and do a fake Kobe Steak.  I think the fat is different then the muscle, so I am not sure how well it will bind.

Getting ready to head into the Lab right now!

I'm still not sure I understand what is going on here.  Are you planning to use this "glue" to adhere different types of meat together so you can obtain a specific shape to use if for some special cook?

[Bentley]

OK, butterflied (please no comments on this  ) 3lbs of the Round Tip and beat out into rough shape for roast casing.  Cubed 1lb each Brisket (point), Sirloin, some Round Tip (redundant now that I think of it) and Chuck.  The TG is not supposed to have any air in it, so waiting for it to lose the air in it to proceed.  I am conflicted on seasoning.  Not sure if the salt will mess with the bind?  But will go ahead and do so, since at this point, this is pure science and I have no idea what I am doing.   Thinking 2 TBS for the chunks and 2 on the outside once wrapped.  Will pour the TG over the chunks and mix well, then put more TG on the casing and hope for the best.  Will use blender next time for the TG as it clumps badly with whisk!

It has to go in the fridge for 4-24 hours, so will be tomorrow before we see results, I want to go at least 12 hours.

I already have plans for next one, no casing, just chunk meat. wrap up in cling wrap and vac seal.

[Bentley]

I guess we wait and see!  I was going to go with 15% of the total weight of the roast in fat for marbling, but I decided I am usually excessive when it comes to things like this so I decided on 7%, about 8oz.  So I went layer of ground fat on casing, then 1/2 cubed mixture, then a 1/3 more fat, then other half and remaining fat!  Then cling wrap and vac seal.  It does not feel tight enough, but I guess we find out tomorrow!

[Bentley]

As you can see by this photo, there are no large veins of fat in the casing, the other side looks just like this, I trimmed everything off.



So I have no idea where the fat veins are coming from, I am intrigued by it!

[Bentley]

I saw Harry Soo do five different cuts stacked, I might try that down the road.  I realize I should have bought the bigger bag already.  I think I might try the Breast/Thigh Hybrid Chicken Kiev next!

[Bentley]

As far as the bonding of meat, a fail.  I am not sure why that is.  My #1 guess would be the casing.  Other then that, maybe the ground fat inhibited the proteins from binding or simply to much filling.  I see that I did not get the casing all the way around, should have use less filling.  But nothing exceeds like excess!  Either way, unsuccessful 1st attempt!  I am taking some sandwiches to a meeting on Monday, so am gonna sous vide a 1.5lb section and see if it can be sliced for roast beef.  The rest, well it has been trussed, and depending on what happens with the sous vide, it may end up as ground beef.

I think I will try and bounce back with the Chicken experiment, then back to the Lab for more beef experiments.

[Bentley]

Lets see how the simple glooing of Chicken breast & thighs do.

[Bentley]

My observations.  If I had ordered a Beef Tenderloin in a restaurant and they brought me this, we would have issues.  If I was in a restaurant and they said the only beef we serve is processed and I ordered it, I would be pleased!  I would say how do they have a cut of beef I dont need to season, I will have to ask them how they do that.

As far as the sous vide, I just dont get it yet, as I cant seem to figure out the temperatures & time.  Look for my post in that thread regarding comments on this cook.

[BigDave83]

Not sure what your SV issues are. Simplest and you may already know this, Temp equals doneness and time equals tenderness.

For the first try it doesn't look so bad, you just need to work at getting the parts together to fix the air holes.