Figured I'd give this a shot

[Stingerhook]

Fine looking piece of meat Kevin.

[Cook]

Originally Posted by EyeBurnEverything

From my experience That CC must have a low salt content because adding salt right before Sous Vide, draws out a lot of juices. Your steak looks juicy so you either got lucky, or CC is low on the salt content.

That, I believe, is a misconception of the results. Sous Vide itself draws out alot of juice from the meat being cooked...salt or not. There is a ton of juice in the bag after cooking even if no salt was added. It is a common practice to add salt before sealing it up.

[Kevin89]

Originally Posted by EyeBurnEverything

From my experience That CC must have a low salt content because adding salt right before Sous Vide, draws out a lot of juices. Your steak looks juicy so you either got lucky, or CC is low on the salt content.

I don't know the wizardry behind this, but I don't have to know as long as it keeps turning out this like, med-rare end to end, juicy as ever.

[sleebus.jones]

Originally Posted by Cook

Sous Vide itself draws out alot of juice from the meat being cooked...salt or not.

I have to disagree with you here. Water is lost out of meat when the proteins denature and shrink, which is what squeezes out the water. This happens with higher cook temps. That is why a rare steak off the grill won't have a bloody pool under it and a medium steak will. Lots of folks think less cooked = more bloody pool and it's exactly the opposite. If the steak had been cooked at 125 F, there would have been very little moisture in the bag. I've cooked chuck roasts SV to 130 over 24 hours and did lose some moisture, but no where near like what happened when I cooked one to 180.

Salt doesn't draw out moisture permanently, given the cook time. When you put salt on meat, it will initially bring moisture to the surface. However, given enough time (which may or may not happen with a steak cook) the moisture will be reabsorbed into the meat. Again, it's likely the cook temp is the culprit here, not the salt.

TL;DR The higher temps meat is cooked at, the more water the meat is going to lose.

[LordRiffenstein]

That looks amazing!