I live in Los Angeles where we have one of the first Whole Foods 365 stores. They sell cryovac beef cuts that have a bit of blood/liquid in the package (image attached)
Here's my question- has anyone tried it and found it to come out different than cuts from the case? I've bought both and cook them the same - either grill or cast iron pan. I buy a cut. Let it come to room temp. Cook it to medium temp. The cryovac one is not nearly as "juicy", "bloody" when I cut into it. It's not tender/moist (sorry) or even a nice pink. Compared to the cut from the case or even a cut in the styrofoam w cellophane which has a nice bright pink & some juice when I slice it. All options are grass fed or organic - I think Boulder farm and Panorama farm.
I feel like the vacuum pack/cryovac option sucks a lot of the blood / liquid out and makes it not as juicy after cooking. Is that possible? Ideas? Thoughts?
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...
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