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PdfTRIM - fat from 2-3 Ib eye of round beef. Doesnt have to be spotless since the fat will render, but makes for a more presentable end product
VACUUM SEAL - or do air displacement method with traditional thick zipper bag
SUBMERGE - cook pack in water completely submerged using sous vide machine. Water should be at temp before submerging. Medium rare (what I did) set water to 132° for 10-12 hours, I did 12 since I was working with 3 Ibs
Medium water set to 138°F, 10-12 hrs
REST - when time is up, let rest 1-2 hours before fully chilling in fridge over night.
READY! - slice easily with a knife or meat slicer for extra thin slices