At noon today some thick steaks cut from an on sale eye of round roast will have been in the water at 131°F for 24 hours. Depending if we want them for lunch or dinner they will be cooked for between 24-30 hours. This should be enough time to tenderize a rather tough cut. As often as I buy this cut of meat it will be my first attempt at sous vide with it. Normally I buy the whole roasts still in the vacuum bag from the processor and make jerky on my smoker.
I amusing one of the original machines from Anova:
I have this first generation one plus the one that was originally sold in mass. If they eventually break I may break down and get a Wi-Fi enabled one.