I'm an amateur cook and I can't afford to buy "good" steaks, so I made my own Sous Vide circulator to try and get the best out of cheap meat cuts. Thing is, where I'm from, even the less-glamorous cuts of A-Grade beef is too expensive for me. So I buy C-Grade rump, which is basically meat from older animals. My question is: How do I adjust my Sous Vide temperatures and times for the older beef? I tried a 1-inch rump steak at 65C for 2 hours and it came out dry cos all the juices from the meat seemed like it oozed out into the bag. I salted it before the sous vide phase. I previously tried a big piece of rump on a 16 hour cook time, and it was also very dry cos all the juices had come out into the bag.
What are my option to make a decent steak out of C-Grade rump?
EDIT#1: So a few suggestions that my temp controller isn't accurate... I do have a candy thermometer lying around. I'll try double-checking it against that. Also, from the other question that was linked, there's a suggestion to hold back on the seasoning until after the cook is done. I'll give that a try next time. I've looked at Douglas Baldwin's "Practical Guide to Sous Vide Cooking" and I think I might try a sub-60C cook to extract the magic from this passage:
Indeed, collagen begins to dissolve into gelatin above 122°F to 131°F (50°C to 55°C) (Neklyudov, 2003; This, 2006). Moreover, the sarcoplasmic protein enzyme collagenase remains active below 140°F (60°C) and can significantly tenderize the meat if held for more than 6 hours (Tornberg, 2005).
EDIT#2 : See my link below. It's a scholarly article on fibrous connective tissue, which makes comments about older animals and the effect on collagen. It's a bit over my head, but might be interesting to anyone who has the appetite for food science... Click Here for the article