ActivaRM (Meat Glue!) Experiment - Anova Precision® Cooker - Anova

Fun experiment. Using ActivaRM (meat glue) to turn this 1.5lb slab of sirloin into mock “tenderloin”. Remove connective tissue and most fat. Cut into semi-even pieces, dust, and stack. Roll into a cylinder using saran wrap and sous vide at 132F for 24 hours. The idea is to get it as tender as beef tenderloin using the long cook time, and then slice off 2" medallions and sear for a nice crust. Shape, texture, and taste were 95% the same as a nice filet. Only issue was internal cut, you could see

ActivaRM (Meat Glue!) Experiment - Anova Precision® Cooker - Anova

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