As I've started dialing in and experimenting with cooking meats, I've settled roughly on the following pattern:
Roasting - sous vide in oven at a few degrees above the target temperature and hold it there for a period before searing it quickly at high temperature to finish.
Braising - low and slow after searing in a Dutch oven or Instant Pot slow cooker mode.
Smoking - low and slow in Weber grill with a quick sear or no sear at the end.
For tender meats, never go above 130ºF but be mindful to hold it at target temperature. Use 100% steam in Anova Precision Oven in Sous Vide mode with Probe.
For tougher meat, target 185ºF with appropriate hold.
I noticed that some meat got a funky smell when doing sous vide at low temperatures such as 130ºF. I found a post that suggests that it is lactobacillus which reproduces at temperatures between 55ºC / 131ºF and 59ºC / 138ºF. Lactobacillus is not toxic, but smells - it is the bacteria in sourdough and cheese. The trick appears to be to pasturize with a quick sear or heating. This might be one reason to do the sear first and slow cook after.
|Maillard Zone||130ºC / 265ºF|
|Calpains denature||40ºF / 105ºF|
|Cathepsins break down||50ºC / 122ºF|
|Hydrolysis||60ºC - 75ºC / 140ºF - 167ºF|
|Collagen shriking visible||58ºC / 135ºF|
|Collagen 50% shrink||65ºC / 149ºF|
|Collagen all shrunk||85ºC / 185ºF|
|Collagen mesh breakdown||52ºC / 120ºF|
|lactobacillus reproduction||55ºC / 131ºF and 59ºC / 138ºF|
|Leidenfrost effect||193ºC / 397ºF|