A lot of people won't care about being able to use lower temperatures. Anybody who likes steak medium well or higher, of course. Fears of trichinosis decades a

A lot of people won't care about being able to use lower temperatures. Anybody who likes steak medium well or higher, of course. Fears of trichinosis decades ago led to pork being overcooked for a long time. I did sous vide pork chops for my parents and they said it was the best pork chop they'd ever had, but still weren't crazy about it. They just don't like pork, after a lifetime of eating it overcooked. I've done chicken breast at low temp and ended up with a mushy piece of meat i didn't care for. Chicken breast is good in a relatively narrow band of temperatures, where it's neither mushy nor dessicated, and often you still need to crisp the skin. Technology has made it easier to get in that band. It would be cool to do steak tartare at home, though!