This project required a bit of patience. The fresh meat looked like this:

The meat was dry-aged for 35 days in a maturation cabinet. 

The meat was trimmed:

Then seasoned with salt and pepper and vacuum-packed:

The meat was cooked for 3.5 hours at 55 degrees Celsius (131 degrees Fahrenheit) in sous vide/water bath.

It was then patted dry and seared with a blowtorch.

The meat was carved (see for example this guide), where you first cut from the pointed end and when you reach halfway, you turn the roast 90 degrees Celsius (194 degrees Fahrenheit) and cut lengthwise.

We served the meat with boiled potatoes, whiskey sauce, and pickled red onions.

See the entire maturation process of the meat in the video below:

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