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It's from the rump

Thank you, Andy! So, even if it's a thicker cut of meat, say 2-3 inches, I shouldn't worry about whether or not it will come up to temp in the middle in a timely fashion? Does the same hold true if doing a large roast that is several inches thick?

Hello! I'm new to the forum and new to sous vide cooking. I'm really curious to try doing a venison roast. I've seen several recipes that call for 12-24 hours at 131, which seems pretty straightforward, though I've also seen a few discussions about how the thickness of the meat matters...