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No Jim. I purchased them like that.
An observation tonight. So the monster steaks above were cooked at 129 degrees and came out perfect. Tonight I made flat IRON steaks at 130 degrees and sous Vide for 12 hours to break down convective tissue. I think the steak could have benefited from a 131-132 degree bath. A lot of variables when you sous vide meat.
At 130 degree the meat was a little slippery although amazingly tender.
Pics to come.