: Tri tip bison sous vide techniques. Preface: I am cooking a private dinner for 14. Americana themed, surf and turf is what they asked for the main entree. I want to cook bison. The only cut I could find in town in time was

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Tri tip bison sous vide techniques.
Preface:

I am cooking a private dinner for 14. Americana themed, surf and turf is what they asked for the main entree. I want to cook bison. The only cut I could find in town in time was a tri tip. per lb. So later, roughly 4 oz. per person.

Requirements:

I want a perfect medium rare.
Tender/melt in your mouth bites.

My questions:

How do I obtain that maximum tenderness texture.
How long do I sous vide for?
Is there a significant difference between beef and bison?

I have 24 hours to play with the protein.
And I'm open to any suggestions.

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