Sous vide (beef) prepared by chef Grant Crilly at the Seattle offices of Chef Steps.
NOTE: AFTER 24 hours:
Remove meat from plastic bag and transfer to a cutting board. Allow to cool for about 20 minutes. Divide the meat into 8-ounce steaks about one inch thick: With the 5lb. beef shoulder, cut it in half, then lay the halves on their flat side and slice them into 1-inch steaks. You should get 5 slices from each half and about 10 portions total.