This is what I used my Passholder cutting board for. First piece of dry aged steak at home cooked sous vide @129° for two hours. Was it worth the wait and prob 30% loss of product? Hell yah. The fat was the best highlight as it just melts 🤤. I'll take it to 45 days next time 😊👍🥩 #LetsCookSomething
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