Oh my god yes! I figured something out today. The 45-1 hour is minimum cooking time for an 1" piece of meat, frozen, in the 130' bath. But for a tougher cut like a piece of sirloin, you really need to go longer. This time I went two hours and it was more tender than a rib eye and the flavor was terrific!

One could pay the cost of their equipment pretty quickly if they were able to save $2-$3 a pound on their meat.