Found a singular vacuum sealed chump steak last week & needed freezer space.
Chucked it in the sous vide for 3 hours, came back from the pub & chilled it down before throwing it in the fridge (2c)
Got it out for the wife to finish off with left over steamed tatties & veggies tonight, warmed it up to 53c for 30 mins back in the water bath
It was Lamb as it comes, nothing on it till it came out of the pan after a brief flash, buttery, buttery buttery ...flavour packed,pink, way better than a beef steak, ..tempted to cook another one off (lots in the freezer to portion) for the butcher.
Wife is getting used to this after being a sod where the chicken was concerned, then the pork, ..till proven wrong, see I do have a redeeming feature
Sod beef, i'm a total convert, nonetheless I will be going for rarer now the wife finds it "acceptable"
"acceptable" means better than she can cook by regular means in that still newfangled sous vide but obviously won't admit it whilst very happy to eat what it produces.