Kim, if you are going to cook that whole sub-primal cut in one piece you need to consider a few food safety details, particularly if the meat has been mechanically tenderized which has become quite common.
Since Brian's recommended cooking temperature is below the thermal death point for pathogens such as Listeria, Salmonella, and E. coli you risk running a race between cooked and having dangerous bacteriological growth winning. If you or anyone you are serving has a compromised immune system i recommend you use the technique i advised above and cook at 131F or higher to ensure Pasteurization is achieved.
If the meat has not had the application of a Jaccard you might want to simply dip the meat in boiling water for a minute before drying, seasoning and packaging. That will kill off anything dangerous that traveled with the meat from the packer. Handle the meat with tongs you have sterilized in the boiling water or with alcohol wipes so you don't run the risk of cross contamination.
These are considerations behind why huge and Sous Vide aren't often used together.