Kama, Simmered collar, 60°

Cook Kama as “Simmered collar” until the centre reads 60 degrees. The mark to keep is 60°. Before you pay, check once that the cut named on the package matches the cut on the slip. If the seam of sinew is badly split, change the slip from a short sear to a long cook. Salt it and leave it fifteen minutes before grilling — moisture tightens and the seasoning works its way in. At the butcher, open Kama so the slip shows 60° first, 60 next, and “Simmered collar” beside them.

This week, before you enter the butcher, write the cut, the method, and the core temperature at the top of the shopping slip, and at home keep the heat until the thermometer shows that figure. If the grain is coarse, give more time at the same temperature, and do not time a thin slice and a chunk the same way. The order is Kama, 60°, 60, then “Simmered collar”. When the thermometer is done, look again only at 60° for Kama and leave 60 on the slip.

Do not call the meat done from color alone, and do not read the temperature as a grade score. Check that the core temperature on the slip and the thermometer match, and do not kill the heat before that mark even if the color changes first. If the seam of sinew is badly split, change the slip from a short sear to a long cook. Match Simmered collar with 60 at the butcher before you close 60° for Kama. Cook Kama as “Simmered collar” until the centre reads 60 degrees. The mark to keep is 60°.