questions for poser and TAFKAP

[Chaneylake]

rump roast slow cooked last night, meat at room temperature, 2.25 pounds, was generous with salt and pepper and seared in kerry gold butter, seasoned to my liking, placed in tray with butter and slow cooked, it took 1 hour and 42 minutes to reach internal temperature of 125 degrees, let her rest, final high temp was 129 degrees

roast was kinda tough

tonight I sliced a serving to my desired thickness, nuked it and the toughness was gone

my question is this - - Why was the roast more tender when nuked vs the initial cooking

 

[TAFKAP]

I've got nothin. How thin were the slices?

 

[Chaneylake]

I've got nothin. How thin were the slices?

between 1/8 and 1/4

it was fantastic as a leftover

 

[Chaneylake]

Yeah, I don't know. Temp range was right. I do try to slice these roasts as thinly as I can.

The next test would be to slice a piece cold and see if it is tough.

ok, thanks

 

[DaveB]

My Dad would say (about ANY cut of tough beef or mean-tasting ham) "I can tell ol' Bessie must have finally dried up".

Claimed he could smell the difference in butchered meat from an old hog and that of a young barrow or gilt.

 

[Chaneylake]

Yeah, I don't know. Temp range was right. I do try to slice these roasts as thinly as I can.

The next test would be to slice a piece cold and see if it is tough.

I am wanting to think that roast might be more tender if cooked almost to 140 degrees