Boomas BBQ - A cut I hadn't heard of.... Velvet Steak or Merlot Steak or Stook/Stuk Steak from @kellys_meats A very lean piece of beef from in the shin area of the
I sous vide a flank steak for 8 hours at 130 F and after a quick sear it was still very tough and grisly. What am I doing wrong? - Quora
![Tri-tip and Elk rack 125° at ~2 hours. Seared on a piping cast iron after. Turned out delicious! : r/sousvide Tri-tip and Elk rack 125° at ~2 hours. Seared on a piping cast iron after. Turned out delicious! : r/sousvide](https://preview.redd.it/o1tujm5i5ll51.jpg?width=640&crop=smart&auto=webp&s=9a297e7db315e7053106efd0c687f5c8d1d79fd9)