just got the joule app and have been exploring a bit, it may be that I don't get as good of cuts of chuck as you do, but I find that 24 hours is not enough to get my chuck tender. I usually cook at around 133, and it seems to take 36 hours for steak like texture and 48 for fall apart roast beef like texture. Also, To my eyes Medium seems about the same or slightly less done than the medium on your hamburgers.
Going to sous vide some hamburgers this week, in my SV Supreme, into fridges do then a quick sear at tailgating this weekend with some chef steps red onion jam.
Patiently(not) awaiting my joule, so my sous vide become portable.
Blat
