“sue-veed”.
The first time I made Sous-Vide beef, I used a bulk package of cubed stew beef, and after a few hours it was excellent. So for the next few days I made several beef dishes: stroganoff, goulash, Bourguignon. No need to sear the meat like steak, as well.
The only dishes I wouldn’t use it for are Chinese, as they use a different technique, soaking thin strips in water with a teaspoon of baking soda for an hour, after which they rinse in thoroughly in vinegar water, then clean water. Which is great for tough and old meat, making it very tender, but would be a waste with perfectly cooked fresh meat.
It looks pretty good. As soon as I can figure out how to get a stable temperature water bath (using my existing equipment) I’m going to try it. I have a freezer full of Omaha Steaks.