For tender cuts of meat (like a good steak) it might be true that temperature is what matters. But cooking sous vide for 12-24 hours can turn a tough cut into i

For tender cuts of meat (like a good steak) it might be true that temperature is what matters. But cooking sous vide for 12-24 hours can turn a tough cut into incredibly tender juicy meat - the connective tissue needs time as well as temperature to break down.