To be honest I am new to beardos but I seriously wondered if it was okay to have a bite of this as long as it was natural pumpkin prepared for them without any extra additives . Thanks for clarifying <| sep |> Teasing de Kock before you get him out ? I think that ' s $ 10 extra . <| sep |> Well there ' s always news to post . <| sep |> About the best you can do with a big roast that has been Jaccarded is to sous vide it first for a long time to Pasteurize it . After the SV cycle , I like to ice bath the roast for 15 min before blasting on a crust at at least 450 F . The ice bath chills the exterior of the roast which gives me some time to get a crust on the exterior without overcooking the meat which is already par cooked . If you want to cook with conventional methods , mechanical tenderization is a terrible thing if you want med rare in the middle . You have to go through some annoying contortions to deal with the bacteria issue . I wish I could try it without threatening my health . I wonder what would happen if I dry aged a roast that I had already SV Pasteurized to med rare . I ' d reserve the bag juice in the freezer for the gravy . Notionally , the Pasteurization should wipe out enough bacteria to allow dry aging periods that would be considered unsafe . Could you salt the exterior of the thing and hang it to age in a cellar to accelerate enzymatic breakdown ? Could I inoculate the exterior with a wash of friendly tasty yeast and bacteria to achieve something wonderful ? It ' s like Russian Roulette with really tasty bullets .