Sous vide

[T.G]

Since everyone else is doing it, I decided to try some SV roast beef too. My experience in the past with 30-ish hour cooks on other meats seems to show the same issues as what Keith and Dom described, and that is the meat takes on a mushy texture, so this time I went for 18 hours at 130F on another one of the tougher cuts of meat, this one being a small (~2 lb) sirloin tip roast. Seared on cast iron and with a searzall. Still want to tweak things a bit, but came out pretty good overall. The cut meat in the 3rd photo is the larger muscle of the group, the one on the left in the top photo and the upper chunk in the middle photo, I thought I was cutting against the grain, but for some reason it came out odd looking, like it was either twisted up or somehow I got it slightly off when loading it on the slicer.