Two questions

I have 2 questions.

  1. I have all this smoked bass. It is very dry and hard to eat, like tough jerky. Can sous vide to anything to reinvigorate it?
  2. I ordered grass fed steaks, a mixed box. Included in it were 3 or 4 eye of round “roasts” or “steaks”. I see the long cooking time for that cut. However, the ones they sent me are literally the size of slim hot dogs. What am I supposed to do with them? My husband can’t eat tough meat, which is why I bought the sous vide machine.