Cookaholics Bulletin Board

I am glad you think this makes sense and I am not just going all Charlie Sheen on you.

I might start a log of what I find with temps and a scale of pinkness or something. We do cook many cuts of beef.

It could be something as simple as a larger more roast-like chunk of meat vs a thinner steak like cut is the difference....making the carryover different as you point out.

The thermodynamics of meat, especially meat not in a vac-pack, are extremely complex. Read up on the stall effect in low-and-slow cooking (ex smoking) and see the number of theories put forward It tends to be simpler in a vac-pack as there are not evaporation issues.

And, of course, the chemistry of color change could be different for different cuts. But I would imagine carry-over in conventional cooking would be the biggest culprit.