Hey all, apologies if i have actually already asked this question however if I have I cant find my post. So a few weeks ago I sous vided two chicken breasts however one came out beautifully juicy and tender whilst the other came out drier and not juicy, I have had this experience with steaks too. Does anyone think its down to how close the one piece of meat is to the anova element? Or is it just down to purely the animal it came from? Thank you.