Or like… Sick people.

Almost any meat I buy in bulk, steaks, roasts, chicken legs, etc. I’ll separate into 2-3 people sized portions, season everything, and freeze it all.

When I know I’m making dinner, I’ll pull out one of the frozen portions and drop it directly into a sous vide at whatever temp the meat needs for as long as possible, usually an average of 6 hours. Then before dinner I’ll take the meat from the packaging, let air dry for 10 minutes, then pop in the air fryer for like 15-20 to crisp the outside.

Other than the prep it takes like 2 minutes of effort for a perfect meal. The days I prep meat take a long time but I do like 40 pounds at a time once a month or so.