|
Beef contains enzymes that break down crosslinked muscle tissue. At 122 degrees F these enzymes stop working. So if you keep it below 122 for the majority of the cooking process it will be tender. Then bring it to 130F for the final cook. Obviously you should sear the outside for appearance and safety insofar as harmful bacteria are more likely to be on the exterior vs. the interior.
BTW I'm not surprised that somebody at 3.3x leverage/TTM EBITDA was in a tough spot, I would hardly think the forward EBITDA projection would be higher!
__________________
'66 911 #304065 Irischgruen
‘96 993 Carrera 2 Polarsilber
'81 R65
Ex-'71 911 PCA C-Stock Club Racer #806 (Sold 5/15/13)
Ex-'88 Carrera (Sold 3/29/02)
Ex-'91 Carrera 2 Cabriolet (Sold 8/20/04)
Ex-'89 944 Turbo S (Sold 8/21/20)
|