Quote:
Originally Posted by Swayze11
Why use a better cut? That is the whole point of the Sous Vide. Buy a crappy and cheap cut and turn it into something worth way more.
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I agree with Delgar. I personally prefer having the fat with the meat. Eye of round isn't as tasty as certain other cuts. Sous vide isn't improving the meat to the point where it's comparable to a good steak with a bit more fat flavor.
That being said... maybe sous vide eye of round with a good wedge of butter could work...
