Cycle 15 – Item 72
17 (Sun) March 2024
Roast Blade, Reverse-Seared (Properly)
3.0
by me
at home
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
with the Family
My fourth attempt at roast beef (see most recently 15.030 Roast Blade, Reverse-Seared (Sorta) – my god, has it already been 42 days since the prior one?!).
Finally, I managed to achieve my targeted internal temperature of 57 degrees – right on the border of medium rare and medium – then seared it on high to get a nice crust.
However, I’m now thinking that blade isn’t quite the optimal cut of beef for roasting. The meat itself is tender and flavorful, but that fascia – which doesn’t fully break down and remains as a gummy thread down the middle – is beginning to annoy me, as I would prefer to have an evenly texture piece all the way through.
But the butcher now sells me the blade for only 2,000 won per 100 grams (down from 2,500 won), so the whole thing costs less than 50,000 won. I’ll still buy it, but cut the slab into smaller pieces and use them for ground beef and braised applications.
(See also GLOBAL FOOD GLOSSARY)