CALF_News_December_2019_January_2020

29 CALF News • December 2019 | January 2020 • www.calfnews.net The industry is changing; it’s time to take cattle feeding down a new road. Recent advancements in cattle nutrition have opened new routes to help limit pulls, treatment and positively benefit the health of an animal. Adopting a new measure of prevention through the feed is an important first step to help minimize delays on the road ahead. Take a new road with ProTernative ® - a proven probiotic that positively activates the immune system of cattle during times of stress. ProTernative works in the lower gut to influence the animal’s natural immunity through an internal active process that only a specific, robust and active live yeast can deliver. The road you’ve always taken doesn’t cut it anymore. Feed ProTernative and take a new measure of prevention. PROTERNATIVE-THE NEW MEASURE OF PREVENTION LALLEMAND ANIMAL NUTRITION Tel: 414 464 6440 Email: LAN_NA@lallemand.com www.lallemandanimalnutrition.com Not all products are available in all markets nor are all claims allowed in all regions. ©2016. ProTernative is a registered trademark of Lallemand Animal Nutrition. Follow these easy steps:  Season your steak – steaks can be seasoned using your favorite spices/rubs, or simply with salt and pepper. The requisite is they should be seasoned prior to placing in a sealed bag and placing into the water bath. This will allow the sea- soning to cook in with the steaks flavors as it slowly cooks. Utilize your favorite blend; I have a few from Rec Tec that are my go-to. However, salt and pepper does the trick as well!  Set it – set the temperature on the immersion circulator to your desired level of doneness and cook for the recommended time. 129 degrees is a great medium rare, and my tender steaks are done in one hour.  Water bath – while most immer- sion circulators now advertise their branded water containers, I have used spaghetti pans and Rubber- maid tubs with excellent results. While you might want to invest in a specific water tub, it is not neces- sary. I cook in an old spaghetti pan and it works perfectly well and keeps temperature within 0.01 of a degree. Most important is that you have a large enough container for the number of steaks you want to prepare – the meat must be fully submerged.  Seal in a bag – again some folks like gadgets and foolproof and they invest in vacuum sealers. I use food grade Ziploc bags which practically self-seal when placed in hot water. Do remember to zip them though and check that you have a tight seal; nobody likes a boiled steak!  Forget it – You should expect two hours for thick and tougher cuts to ensure they are tender. Never keep a steak in the water bath for more than four hours if cooking at less than 140 degrees to ensure no unsafe bacteria growth.  Sear to finish – given the steak is being cooked over time at low temperature – with no direct con- SOUS VIDE IMMERSION Continued from page 26 tact to high heat – there is no crust finish that you get when cook- ing/grilling at high temperatures. When the steak is cooked to your level of doneness, you will want to dry it well with a paper towel and sear it for a minute or two at high heat on a grill, frying or cast-iron pan, or a searing torch. Hint – I like my steak on the low temp end of medium rare, and with a crusty finish, so I set the Sous Vide to 127 degrees for an hour and then sear on the grill for 2 minutes rather than 1 minute. You’ll experi- ment and find your favorite recipes in no time. While steak is my go-to, immer- sion cookers are great for hamburgers, lamb, roasts, briskets, etc. Regardless of what you are cooking, sear it quickly. The immersion circulator isn’t capable of overcooking your steak; but you and your grill are! 