Top Round - How long is optimal for the bath?

[JeffJ]

The headline says it all. Looking for optimal cooking time and temp for a top round. It will be pan seared once it comes out of the bag.

[dwlacroix]

I do it for 10 hours at 129F

[MBMorgan]

If you scroll down to the Beef section, you’ll find some good info from Douglas Baldwin:

http://www.douglasbaldwin.com/sous-vide.html#Beef

Also good is the recent SV book from Meathead:

https://pitmaster.amazingribs.com/forum/excerpts-from-meathead-s-next-book/791440-here-is-the-sous-vide-que-deep-dive-book-for-free

[theroc]

I like at least 24 hrs at 131F. 36 hrs is even better.