Image 1 of 1
10/3/2016 -- Seattle, WA, USA<br />
<br />
Sous vide (beef) prepared by chef Grant Crilly at the Seattle offices of Chef Steps.<br />
<br />
Here: 2.26lbs of boneless beef chuck ready for preparation. You can truss the shoulder by tying cooking twine around the width of the shoulder spacing it every each of so. This will help it hold shape during and after the cook (helps hold form when cutting into individual steaks<br />
<br />
Photograph by Stuart Isett. ©2016 Stuart Isett. All rights reserved.