I tried working this out myself, but I’ve come across too many conflicting temps. I would like a medium rare roast. Here’s what I found
131F-1 to 2 days
I do realize that the 131F temp is repeated in two of the recipes, but I wonder what the extra 24 hours would do, turn the meat to mush?
Also the 6 degree difference with the two 24 hour cook times seems to me, since this is sous vide, to be a lot.