I was not pleased woth the outcome. Not mushy exactly, but losing the resistance and texture of beef. Flavor was just ok but I don't think I seasoned it very well.
I have one more piece of this meat. I will season it better and use 133 F for 4 hours.
That is homemade kasespatzle for the starch. I enjoyed it more than the meat, and I'm a die-hard carnivore.
Note the sad face in the conclusion: