PapaSop I just can’t see an advantage to using Sous Vide on cuts that are already notoriously tender. The Sous Vide reminds me of the Instant Pot fad. My mom had to have one. She bragged how you can take a piece of frozen meat and throw everything in the pot and a little while later as if by magic you would have a perfect meal. Nothing could be further from the truth. Cooking meat with that method changes texture and I haven’t found anything to be super flavorful.
That said…there are things that the instant pot does perfectly. I’m not sure I’ve ever had hard boiled eggs cooked better. Peeling them has never been easier. Rice, perfect. Beans and Potatoes…perfect. Frozen Pork shoulder…[censored]. lol.
IMO meat needs the caramelization and crust that only the Malliard reaction can offer. Sous Vide and Instant Pot are great tools for specific jobs…so is my Weber Kettle, My Masterbuilt smoker, Char Broil grill, Weber Gas grill, my open fire pit, Gas convection oven, Cast Iron cookware, Weston dehydrator, etc., etc…
As with every cooking tool there is a learning curve and I may not have found mine quite yet but that doesn’t mean I am done with it. One thing I would like to try is brewing beer with it. During the mash process you need to hold specific temperatures for specific times to get the highest conversion of starches to sugars from the grain. The Sous Vide would excel at that. Maybe that will be my next thread on this topic!