I mentioned in my previous post, that the umai steaks didn’t turn out well. I also said that I would attempt to do a long sous vide on them to see if they would get better texture-wise, and be able to serve as a possible charcuterie element. I did them for 72 hours at 135 degrees…

Look at how gross this looks: It looks like a horror film prop.

Let’s cut it out of the bag: It looks like straight dead body meat bits.

Let’s cut into it and see what it’s all about:

Like, seriously…  as much as I want to say that this thing turned out awesome. It tasted like booty hole. Super gross.

Just touching the steak made my fingers stink like trash. I went ahead and sliced it super super thin, and gave it a shot – I am not sure why, maybe it’s because I really just didn’t want to think about the fact I was possibly going to whip $40 worth of strip loin into the trash. Maybe I was thinking that it would have magically transformed via the power of sous vide into something amazing and next level.

It was not. As soon as the meat hit my tongue, it was GAME OVER – I spit it right in the trash, then slam dunked that shit in the trash like it was 1991 and I was Dee Brown  dropping a blind dunk on the world.

Well..

I’m over it… time to move forward.

Epic Fail.