Beef Sous-vide cooking times and temperatures
The information in the tables below are suitable for Beef Cattle, Grass-fed Beef, Veal, Kobe, Wagyu and Angus Beef.
| Cut of Beef
|
Temp.
|
Sous-vide Cooking Time
|
| Beef Brisket
|
(°C)
|
(°F)
|
Min.
|
Max.
|
| Beef brisket (medium rare) |
55°C |
131°F |
8-10 hours |
24-30 hours
|
| Beef brisket (medium) |
60C° |
140°F |
8-10 hours |
24-30 hours
|
| Beef brisket (medium well) |
65°C |
150°F |
8-10 hours |
24-30 hours
|
| Beef brisket (well done) |
70°C |
158F° |
8-10 hours |
24-30 hours
|
| Cut of Beef
|
Temp.
|
Sous-vide Cooking Time
|
| Roasting Joints
|
(°C)
|
(°F)
|
Min.
|
Max.
|
| Beef roasting cuts (medium rare) |
55°C |
131°F |
10 hours |
24-28 hours
|
| Beef roasting cuts (medium) |
60°C |
140°F |
10 hours |
24-28 hours
|
| Beef roasting cuts (medium well) |
65°C |
150°F |
10 hours |
24-28 hours
|
| Beef roasting cuts (well done) |
70°C |
158°F |
10 hours |
24-28 hours
|
| Beef short ribs eg:spare ribs |
80°C |
176°F |
8-10 hours |
24-30 hours
|
| Beef, silverside joint (medium - ‡) |
62°C |
144°F |
8 hours |
10 hours
|
| Cut of Beef
|
Temp.
|
Sous-vide Cooking Time
|
| Fillet Steak
|
(°C)
|
(°F)
|
Min.
|
| Beef fillet steak (rare) |
49°C |
120°F |
2 hours |
4 hours
|
| Beef fillet steak (medium rare) |
55°C |
131°F |
2 hours |
4 hours
|
| Beef fillet steak (medium) |
60°C |
140°F |
2 hours |
4 hours
|
| Beef fillet steak (medium well) |
65°C |
150°F |
2 hours |
4 hours
|
| Beef fillet steak (well done) |
70°C |
158°F |
2 hours |
4 hours
|
| Cut of Beef
|
Temp.
|
Sous-vide Cooking Time
|
| Rump Steak
|
(°C)
|
(°F)
|
Min.
|
Max.
|
| Beef rump steak, (rare) |
49°C |
120°F |
1 hour |
4 hours
|
| Beef rump steak (medium rare) |
55°C |
131°F |
1 hour |
4 hours
|
| Beef rump steak (medium) |
60°C |
140°F |
1 hour |
4 hours
|
| Beef rump steak (medium well) |
65°C |
150°F |
1 hour |
4 hours
|
| Beef rump steak (well done) |
70°C |
158°F |
1 hour |
4 hours
|
| Beef Offal
|
Temp.
|
Sous-vide Cooking Time
|
| Beef Liver
|
(°C)
|
(°F)
|
Min.
|
Max.
|
| Beef liver *(medium-rare) |
58°C |
136°F |
60 minutes |
120 minutes
|
| Beef liver *(pink) |
62°C |
144°F |
60 minutes |
120 minutes
|
| Beef liver *(medium) |
65°C |
149°F |
60 minutes |
120 minutes
|
| Veal (Calves) liver *(medium-rare) |
58°C |
136°F |
90 minutes |
120 minutes
|
| Veal (calves) liver *(pink) |
62°C |
144°F |
90 minutes |
120 minutes
|
| Veal (calves) liver *(medium) |
65°C |
149°F |
90 minutes |
120 minutes
|
| Beef Kidney
|
(°C)
|
(°F)
|
Min.
|
Max.
|
| Beef Kidney (pink) |
56°C |
133°F |
60 minutes |
120 minutes
|
| Beef Kidney (medium) |
60°C |
140°F |
60 minutes |
120 minutes
|
| Cut of Beef
|
Temp.
|
Sous-vide Cooking Time
|
| Rib-eye Steak
|
(°C)
|
(°F)
|
Min.
|
Max.
|
| Beef Rib-eye steak, (rare) |
49°C |
120°F |
2 hours |
4.5 hours
|
| Beef Rib-eye steak (medium rare) |
55°C |
131°F |
2 hours |
4.5 hours
|
| Beef Rib-eye steak (medium) |
60°C |
140°F |
2 hours |
4.5 hours
|
| Beef Rib-eye steak (medium well) |
65°C |
150°F |
2 hours |
4.5 hours
|
| Beef Rib-eye steak (well done) |
70°C |
158°F |
2 hours |
4.5 hours
|