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@bashthebox
Sous vide rump from sunday. Damn it was good - not the best pic I'm afraid, was too busy devouring. That was 2-3 hours at 52 degrees, then about 30-45 seconds per side in a really hot heavy pan.
The best, best thing about sous vide is the ability to make those slightly tougher cuts incredibly tender. So all you people with no taste buds who think fillet is the best cut - you'd have your minds blown.