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Since arm steak is such a tough cut of meat sous vide can greatly change how it normally tastes. I recommend 140°F (60°C) for 1 to 2 days but you can go higher or lower depending on your personal preference.
Since arm steak is such a tough cut of meat sous vide can greatly change how it normally tastes. With sous vide you can cook it below the temperature that starts causing moisture loss for a long enough time so it still becomes tender. This results in very tender and moist arm steak.
I recommend 140°F (60°C) for 1 to 2 days but you can go higher or lower depending on your personal preference.
I recommend reading more about how to sous vide pork for more information.
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