This is what happens when you buy imported meat from Australia. It’s a fraction of the price in comparison to Japanese beef but not nearly as good but very meaty. I vacuumed it with some virgin olive oil and cooked it sous vide at 55° for two hours given the thickness. Then I simply coloured it by using some shoyu and mirin and a nice dash of sea salt.

It did make contact with some odd spices along the way (cross contaminated by a cauliflower marinade) which caused some slight bitterness. It would make a great roast beef sandwich on toasted Japanese toasted bread.