hski7

My only comment is that you mentioned that you have seasoned it already, so if you sous vide for a long time, it may come out cured. Not sure if that is desired or not?

I've been very hesitant to buy beef from the Asian markets given a bad experience with an extremely tough flank steak I marinated, cooked and sliced perfectly a couple years ago... It was barely edible. I think the prices are typically much lower at the stores because the beef hasn't been hung/aged much. Am I wrong? Also, the ageing would likely matter most for cuts you plan to cook quickly and eat, but be less important for cuts you may braise or cook low and slow, like short ribs?

Good article on these two days ago at FR: http://www.foodrepublic.com/2015/07/24/brazilian-pacu-ribs-are-hot-heres-where-to-find-them/ Am really wanting to give them a shot sometime.

I think you should head to the store asap and buy 52 portions of identical cuts and seal them all. Put them in your fridge and eat one per week until something happens. Make sure a stool sample is provided at that time, and then we will all know the answer to this intriguing question

Agree with this - makes life easier if serving more than two steaks and I like the slight increase in tenderness SV produces. I also use a large cast iron griddle -- I heat it up on my BBQ to 650F or so and sear for about 45 secs a side. I can get a good sear on 4-6 steaks.