Steak Cooked With Anova


Today’s dinner my husband cooked was steak using Anova (Low Temperature Cooking Equipment).  We saw Ribeye from Tasmania for the first time in Huber’s (I guess they may have always had it but we never noticed it) and decided to try it,  but it wasn’t good.  It was very tough and had almost no taste or a little unpleasant gamy taste.  The right side near the fat tasted good and more tender so we did eat near the fat but I couldn’t eat 3/4 of it.







We confirmed that if the meat isn’t good, even using Anova doesn’t help.  We’ll go back to buying US beef in future. 






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