Sous vide cooking times

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Sous vide water bath meat cooking times and temperatures

A comprehensive table of minimum and maximum meat cooking times and including temperatures and charts for doneness.

‡ From my experience of cooking all types of meat sous vide the 'doneness' of the meat is not nearly as important as it is when cooked conventionally. Even if meat is cooked 'well done' it still has the tenderness and 'mouthfeel' as if it were cooked rare.

Metric to Imperial conversion notes

  • 25 mm [2.5 cm] = 1 inch
  • 38 mm [3.8 cm] = 1.5 inches
  • 50 mm [5 cm] = 2 inches
  • 70 mm [7 cm] = 2.75 inches

A two-way temperature calculator

A Centigrade to Fahrenhiet / Fahrenhiet to Centigrade temperature converter.


Food Thickness Cooking temperature Water Bath
Cooking time (min)
Water Bath
Cooking time (max)
Beef, brisket (medium rare) 25mm 56.5°C 133.8°F 8-10 hours 24-30 hours
Beef, brisket (medium) 25mm 60°C 140°F 8-10 hours 24-30 hours
Beef, brisket (medium well) 25mm 65.5°C 149.9°F 8-10 hours 24-30 hours
Beef, brisket (well done) 25mm 71°C 159.8°F 8-10 hours 24-30 hours
Beef, roasting cuts (medium rare) 70mm 56.5°C 133.8°F 10 hours 24-28 hours
Beef, roasting cuts (medium) 70mm 60°C 140°F 10 hours 24-28 hours
Beef, roasting cuts (medium well) 70mm 65.5°C 149.9°F 10 hours 24-28 hours
Beef, roasting cuts (well done) 70mm 71°C 159.8°F 10 hours 24-28 hours
Beef, spare ribs 50mm 80°C 176°F 8-10 hours 24-30 hours
Beef, silverside joint (medium - see ‡ above) 1.5 kg 61.5°C 142.7°F 8 hours 10 hours
Beef, tender cuts (rare) 25mm 49°C 120.2°F 1 hour 4 hours
Beef, tender cuts (rare) 50mm 49°C 120.2°F 2 hours 4 hours
Beef, tender cuts (medium rare) 25mm 56.5°C 133.8°F 1 hour 4 hours
Beef, tender cuts (medium rare) 50mm 56.5°C 133.8°F 2 hours 4 hours
Beef, tender cuts (medium) 25mm 60°C 140°F 1 hour 4 hours
Beef, tender cuts (medium) 50mm 60°C 140°F 2 hours 4 hours
Beef, tender cuts (medium well) 25mm 65.5°C 149.9°F 1 hour 4 hours
Beef, tender cuts (medium well) 50mm 65.5°C 149.9°F 2 hours 4 hours
Beef, tender cuts (well done) 25mm 71°C 159.8°F 1 hour 4 hours
Beef, tender cuts (well done) 50mm 71°C 159.8°F 2 hours 4 hours
Bison (medium rare) 25mm 56.5°C 133.8°F 8-10 hours 12-24 hours
Bison (medium) 25mm 60°C 140°F 8-10 hours 12-24 hours
Bison (medium well) 25mm 65.5°C 149.9°F 8-10 hours 12-24 hours
Bison (well done) 25mm 71°C 159.8°F 8-10 hours 12-24 hours
Chicken, breast (bone in) 50mm 63.5°C 146.3°F 2-5 hours 4-6 hours
Chicken, breast (boneless) 25mm 63.5°C 146.3°F 1 hour 2-4 hours
Chicken, dark meat - 80°C 176°F 1 hour 2-4 hours
Chicken, leg / thigh - 71°C 159.8°F 4 hours 6-8 hours
Chicken, young (spatchcocked) 70mm 71°C 159.8°F 6 hours 8 hours
Duck, breast - 56.5°C 133.8°F 2.0 hours 3 hours
Duck, leg - 82°C 179.6°F 8 hours 10 hours
Game (rare) 25mm 56.5°C 133.8°F 8-10 hours 12-24 hours
Game (medium) 25mm 60°C 140°F 8-10 hours 12-24 hours
Game (medium well) 25mm 65.5°C 149.9°F 8-10 hours 12-24 hours
Game (well done) 25mm 71°C 159.8°F 8-10 hours 12-24 hours
Lamb, leg (medium rare) 70mm 56.5°C 133.8°F 10 hours 24-28 hours
Lamb, leg (medium) 70mm 60°C 140°F 10 hours 24-28 hours
Lamb, leg (medium well) 70mm 65.5°C 149.9°F 10 hours 24-28 hours
Lamb, leg (well done) 70mm 71°C 159.8°F 10 hours 24-28 hours
Lamb, roasting cuts (medium rare) 70mm 56.5°C 133.8°F 10 hours 24-28 hours
Lamb, roasting cuts (medium) 70mm 60°C 140°F 10 hours 24-28 hours
Lamb, roasting cuts (medium well) 70mm 65.5°C 149.9°F 10 hours 24-28 hours
Lamb, roasting cuts (well done) 70mm 71°C 159.8°F 10 hours 24-28 hours
Lamb, tender cuts (rare) 25mm 49°C 120.2°F 1 hour 4 hours
Lamb, tender cuts (rare) 50mm 49°C 120.2°F 2 hours 4 hours
Lamb, tender cuts (medium rare) 25mm 56.5°C 133.8°F 1 hour 4 hours
Lamb, tender cuts (medium rare) 50mm 56.5°C 133.8°F 2 hours 4 hours
Lamb, tender cuts (medium) 25mm 60°C 140°F 1 hour 4 hours
Lamb, tender cuts (medium) 50mm 60°C 140°F 2 hours 4 hours
Lamb, tender cuts (medium well) 25mm 65.5°C 149.9°F 1 hour 4 hours
Lamb, tender cuts (medium well) 50mm 65.5°C 149.9°F 2 hours 4 hours
Lamb, tender cuts (well done) 25mm 71°C 159.8°F 1 hour 4 hours
Lamb, tender cuts (well done) 50mm 71°C 159.8°F 2 hours 4 hours
Gammon joint 2.2kg 60°C 140°F 12 hours 25 hours
Ostrich steaks (sear to finish) 25mm 60°C 140°F 1 hour 2 hours
Pork, baby back ribs - 74°C 165.2°F 4-8 hours 12 hours
Pork, chops (medium rare) 25mm 56.5°C 133.8°F 2-4 hours 6-8 hours
Pork, chops (medium rare) 50mm 56.5°C 133.8°F 4-6 hours 8-10 hours
Pork, chops (medium) 25mm 60°C 140°F 2-4 hours 6-8 hours
Pork, chops (medium) 50mm 60°C 140°F 4-6 hours 8-10 hours
Pork, chops (medium well) 25mm 65.5°C 149.9°F 2-4 hours 6-8 hours
Pork, chops (medium well) 50mm 65.5°C 149.9°F 4-6 hours 8-10 hours
Pork, chops (well done) 25mm 71°C 159.8°F 2-4 hours 6-8 hours
Pork, chops (well done) 50mm 71°C 159.8°F 4-6 hours 8-10 hours
Pork, roasting cuts 70mm 71-80°C 159.8°F - 176°F 12 hours 30 hours
Pork, spare ribs 70mm 71-80°C 159.8°F - 176°F 12 hours 30 hours
Pork, tenderloin (medium rare) 38mm 56.5°C 133.8°F 90 minutes 6-8 hours
Pork, tenderloin (medium) 38mm 60°C 140°F 90 minutes 6-8 hours
Pork, tenderloin (medium well) 38mm 65.5°C 149.9°F 90 minutes 6-8 hours
Pork, tenderloin (well done) 38mm 71°C 159.8°F 90 minutes 6-8 hours
Sausages best browned first - 67°C 152.6°F 4 hours 8 hours
Turkey breast (medium well) about 1.2 kg 67°C 152.6°F 5 hours 10-12 hours
Offal
Beef liver *(medium-rare) - 58°C 136.4°F 60 minutes 120 minutes
Beef liver *(pink) - 62°C 143.6°F 60 minutes 120 minutes
Beef liver *(medium) - 65°C 149°F 60 minutes 120 minutes
Lambs liver * (pink) - 58°C 136.4°F 60 minutes 120 minutes
Lambs liver * (medium-rare) - 62°C 143.6°F 60 minutes 120 minutes
Lambs liver * (medium) - 65°C 149°F 60 minutes 120 minutes
Poultry liver (pink) - 56°C 132.8°F 60 minutes 120 minutes
Poultry liver (medium-rare) - 52°C 125.6°F 60 minutes 120 minutes
Poultry liver (medium) - 60°C 140°F 60 minutes 120 minutes
Veal liver *(medium-rare) - 58°C 136.4°F 90 minutes 120 minutes
Veal liver *(pink) - 62°C 143.6°F 90 minutes 120 minutes
Veal liver *(medium) - 65°C 149°F 90 minutes 120 minutes
Kidney (pink) - 56° 132.8°F 60 minutes 120 minutes
Kidney (medium) - 60° 140°F 60 minutes 120 minutes

See also