I just got my Anova Precision Cooker a couple of days ago and so far made chicken breast (on the bone), burgers, short ribs, veal steak, beef shoulder steak… all good, all great!
Got myself a large 13L plastic container with lid (cutout for the Anova) and I now I would like to make half a piece of roast-beef around 2-3kg. Nice piece of meat with like 1cm of fat on the top.
Since I live in Germany and over here people don’t really differentiate the different cuts of beef as much as in the US/Canada, I have trouble finding the right cooking time and temp for this piece of meat.
The piece I got is just called “Roast Beef”, no more information like Sirloin, Rump, etc. Just by looking at it, I would suspect it’s a shortloin or sirloin.
As to temperature I’ve found that most people use 55-60°C for this kind of cut, however I found only timeframes for sliced pieces, not whole ones.